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undergraduate thesis
Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive

Sabljak, Vanja (2010)
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

Sabljak, V. (2010). Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:307000

Sabljak, Vanja. "Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:307000

Sabljak, Vanja. "Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:307000

Sabljak, V. (2010). 'Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 July 2020, https://urn.nsk.hr/urn:nbn:hr:159:307000

Sabljak V. Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2020 July 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:307000

V. Sabljak, "Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:307000

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