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doctoral thesis
Mathematical modeling and optimization of the bread browning kinetics during baking

Jasmina Lukinac Čačić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Modelling, Optimisation and Automatisation
Cite this document

Lukinac Čačić, J. (2012). Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić, Jasmina. "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić, Jasmina. "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić, J. (2012). 'Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:408988

Lukinac Čačić J. Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:408988

J. Lukinac Čačić, "Matematičko modeliranje i optimiranje kinetike promjene boje kruha tijekom pečenja", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:408988