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
Barjaktarić, M. (2009). Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:484181
Barjaktarić, Matea. "Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:484181
Barjaktarić, Matea. "Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:484181
Barjaktarić, M. (2009). 'Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:484181
Barjaktarić M. Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:484181
M. Barjaktarić, "Utjecaj procesa proizvodnje na udio antocijana i ukupnu boju soka jagode (Fragaria x ananassa Duch.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:484181