undergraduate thesis
Effect of hesting and enzyme treatment on the quality of plum juice

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 18 July 2019, 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 2019 July 18] 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