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

Vanja Sabljak (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 07 April 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 April 07] 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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