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Review article

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

Fulltext: english, pdf (861 KB) pages 13-15 downloads: 45* cite
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. Retrieved from https://hrcak.srce.hr/218081
MLA 8th Edition
Ačkar, Đurđica, et al. "SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY." Engineering Power, vol. 12, no. 1, 2017, pp. 13-15. https://hrcak.srce.hr/218081. Accessed 25 Feb. 2020.
Chicago 17th Edition
Ačkar, Đurđica, Jelena Panak Balentić, Antun Jozinović, Jurislav Babić, Borislav Miličević, Krunoslav Aladić, Stela Jokić and Drago Šubarić. "SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY." Engineering Power 12, no. 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), pp. 13-15. Available at: https://hrcak.srce.hr/218081 (Accessed 25 February 2020)
Vancouver
Ačkar Đ, Panak Balentić J, Jozinović A, Babić J, Miličević B, Aladić K, et al. SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY. Engineering Power [Internet]. 2017 [cited 2020 February 25];12(1):13-15. Available from: https://hrcak.srce.hr/218081
IEEE
Đ. Ačkar, et al., "SUPERCRITICAL CO2 EXTRUSION – NOVEL TECHNOLOGY IN FOOD INDUSTRY", Engineering Power, vol.12, no. 1, pp. 13-15, 2017. [Online]. Available: https://hrcak.srce.hr/218081. [Accessed: 25 February 2020]

Hrčak ID: 218081

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

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