Index
Contents
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page 122-122
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cite
APA 6th Edition
(2021). Contents. MESO: Prvi hrvatski časopis o mesu, 23. (2.), 122-122. Retrieved from https://hrcak.srce.hr/254871
MLA 8th Edition
"Contents." MESO: Prvi hrvatski časopis o mesu, vol. 23., no. 2., 2021, pp. 122-122. https://hrcak.srce.hr/254871. Accessed 6 May 2024.
Chicago 17th Edition
"Contents." MESO: Prvi hrvatski časopis o mesu 23., no. 2. (2021): 122-122. https://hrcak.srce.hr/254871
Harvard
(2021). 'Contents', MESO: Prvi hrvatski časopis o mesu, 23.(2.), pp. 122-122. Available at: https://hrcak.srce.hr/254871 (Accessed 06 May 2024)
Vancouver
Contents. MESO: Prvi hrvatski časopis o mesu [Internet]. 2021 [cited 2024 May 06];23.(2.):122-122. Available from: https://hrcak.srce.hr/254871
IEEE
"Contents", MESO: Prvi hrvatski časopis o mesu, vol.23., no. 2., pp. 122-122, 2021. [Online]. Available: https://hrcak.srce.hr/254871. [Accessed: 06 May 2024]
Abstract
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The influence of honey type and homogenization on rheological properties of mayonnaise
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Keywords
Contents
Hrčak ID:
254871
URI
https://hrcak.srce.hr/254871
Publication date:
27.3.2021.
Article data in other languages:
croatian
german
spanish
italian
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