University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Bertović, T. (2012). Utjecaj procesa pripreme hrane na alergijski potencijal jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:028398
Bertović, Tanja. "Utjecaj procesa pripreme hrane na alergijski potencijal jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:028398
Bertović, Tanja. "Utjecaj procesa pripreme hrane na alergijski potencijal jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:028398
Bertović, T. (2012). 'Utjecaj procesa pripreme hrane na alergijski potencijal jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:028398
Bertović T. Utjecaj procesa pripreme hrane na alergijski potencijal jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:028398
T. Bertović, "Utjecaj procesa pripreme hrane na alergijski potencijal jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:028398