undergraduate thesis
Strawberry puree quality upon pretreatment, freezing and storing

Josip Bebek (2016)
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). 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 19 April 2019, 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 2019 April 19] 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