undergraduate thesis
Blanching-conventional and alternative methods

Doris Dabić (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biology and Microbial Genetics
Cite this document...

Dabić, D. (2016). Blanširanje-konvencionalni i novi postupci (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić, Doris. "Blanširanje-konvencionalni i novi postupci." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić, Doris. "Blanširanje-konvencionalni i novi postupci." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić, D. (2016). 'Blanširanje-konvencionalni i novi postupci', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:757584

Dabić D. Blanširanje-konvencionalni i novi postupci [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:757584

D. Dabić, "Blanširanje-konvencionalni i novi postupci", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:757584