undergraduate thesis
Monitoring color parameters and texture of fresh cut apple cripps pink treated with antioxidants and stored in a controlled atmosphere

Anamarija Gudelj (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 22 August 2019, 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 2019 August 22] 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