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
Lovreško, V. (2014). Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:817820
Lovreško, Valentina. "Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:817820
Lovreško, Valentina. "Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:817820
Lovreško, V. (2014). 'Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:817820
Lovreško V. Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:817820
V. Lovreško, "Parametri boje i kvalitete, te senzorska svojstva svježih sokova višnje (i višnje Maraske)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:817820