prikaz prve stranice dokumenta UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA
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undergraduate thesis
UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA
2012. urn:nbn:hr:112:788961
Debeljak, Katarina
Polytehnic in Pozega
Biotechnical department

Cite this document

Debeljak, K. (2012). UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak, Katarina. "UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA." Undergraduate thesis, Polytehnic in Pozega, 2012. https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak, Katarina. "UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA." Undergraduate thesis, Polytehnic in Pozega, 2012. https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak, K. (2012). 'UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA', Undergraduate thesis, Polytehnic in Pozega, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:112:788961

Debeljak K. UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2012 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:112:788961

K. Debeljak, "UTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:112:788961

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Metadata
TitleUTJECAJ TEMPERATURE KUHANJA NA UDIO VODE U PJENASTIM KONDITORSKIM PROIZVODIMA
Title (english)COOKING TEMPERATURE EFFECT ON PROPORTION OF WATER IN FOAMY CONFECTIONERY
AuthorKatarina Debeljak
MentorSvjetlana Škrabal (mentor)
Committee memberValentina Obradović (predsjednik povjerenstva)
Committee memberSvjetlana Škrabal (član povjerenstva)
Committee memberMaja Ergović Ravančić (član povjerenstva)
GranterPolytehnic in Pozega
(Biotechnical department)
Požega
Defense date and country2012-07-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Rad ne sadrži sažetak.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:112:788961
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-02 07:33:59