University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Bebek, J. (2016). Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:304502
Bebek, Josip. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:304502
Bebek, Josip. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:304502
Bebek, J. (2016). 'Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:304502
Bebek J. Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:304502
J. Bebek, "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše jagode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:304502