undergraduate thesis
Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice

Katarina Perić (2016)
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

Perić, K. (2016). Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:920561

Perić, Katarina. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:920561

Perić, Katarina. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:920561

Perić, K. (2016). 'Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 April 2020, https://urn.nsk.hr/urn:nbn:hr:159:920561

Perić K. Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2020 April 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:920561

K. Perić, "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:920561

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