undergraduate thesis
Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi

Gudelj, Anamarija (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

Gudelj, A. (2016). Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:928222

Gudelj, Anamarija. "Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:928222

Gudelj, Anamarija. "Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:928222

Gudelj, A. (2016). 'Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 June 2020, https://urn.nsk.hr/urn:nbn:hr:159:928222

Gudelj A. Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2020 June 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:928222

A. Gudelj, "Praćenje parametara boje i teksture narezane jabuke sorte Cripps pink obrađene antioksidansima i skladištene u kontroliranoj atmosferi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:928222

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