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

Perić, Katarina
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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 18 July 2024, 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 2024 July 18] 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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