University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
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Svetličić, S. (2010). Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:104248
Svetličić, Sanela. "Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:104248
Svetličić, Sanela. "Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:104248
Svetličić, S. (2010). 'Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:104248
Svetličić S. Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:104248
S. Svetličić, "Utjecaj predtretmana pektolitičkim enzimima na iskorištenje i fizikalno-kemijske parametre soka šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:104248