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SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY

Đurđica Ačkar ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Jelena Panak Balentić ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Antun Jozinović ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Jurislav Babić ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Borislav Miličević ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Krunoslav Aladić ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Stela Jokić ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek
Drago Šubarić   ORCID icon orcid.org/0000-0002-6956-5814 ; Faculty of Food Technology J.J. Strossmayer, Univesity of Osijek

Puni tekst: engleski, pdf (861 KB) str. 13-15 preuzimanja: 39* citiraj
APA 6th Edition
Ačkar, Đ., Panak Balentić, J., Jozinović, A., Babić, J., Miličević, B., Aladić, K., ... Šubarić, D. (2017). SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY. Engineering Power, 12 (1), 13-15. Preuzeto s https://hrcak.srce.hr/218081
MLA 8th Edition
Ačkar, Đurđica, et al. "SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY." Engineering Power, vol. 12, br. 1, 2017, str. 13-15. https://hrcak.srce.hr/218081. Citirano 18.01.2020.
Chicago 17th Edition
Ačkar, Đurđica, Jelena Panak Balentić, Antun Jozinović, Jurislav Babić, Borislav Miličević, Krunoslav Aladić, Stela Jokić i Drago Šubarić. "SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY." Engineering Power 12, br. 1 (2017): 13-15. https://hrcak.srce.hr/218081
Harvard
Ačkar, Đ., et al. (2017). 'SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY', Engineering Power, 12(1), str. 13-15. Preuzeto s: https://hrcak.srce.hr/218081 (Datum pristupa: 18.01.2020.)
Vancouver
Ačkar Đ, Panak Balentić J, Jozinović A, Babić J, Miličević B, Aladić K i sur. SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY. Engineering Power [Internet]. 2017 [pristupljeno 18.01.2020.];12(1):13-15. Dostupno na: https://hrcak.srce.hr/218081
IEEE
Đ. Ačkar, et al., "SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY", Engineering Power, vol.12, br. 1, str. 13-15, 2017. [Online]. Dostupno na: https://hrcak.srce.hr/218081. [Citirano: 18.01.2020.]

Hrčak ID: 218081

URI
https://hrcak.srce.hr/218081

Posjeta: 65 *