undergraduate thesis
Influence of blanching and pectolitic enzymes addition on the pectin substances and yield in producing strawberry juices

Silvija Novak (2009)
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...

Novak, S. (2009). Utjecaj blanširanja i depektinizacije na iskorištenje i pektinske tvari u proizvodnji soka od jagode (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:478314

Novak, Silvija. "Utjecaj blanširanja i depektinizacije na iskorištenje i pektinske tvari u proizvodnji soka od jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:478314

Novak, Silvija. "Utjecaj blanširanja i depektinizacije na iskorištenje i pektinske tvari u proizvodnji soka od jagode." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:478314

Novak, S. (2009). 'Utjecaj blanširanja i depektinizacije na iskorištenje i pektinske tvari u proizvodnji soka od jagode', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:478314

Novak S. Utjecaj blanširanja i depektinizacije na iskorištenje i pektinske tvari u proizvodnji soka od jagode [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:478314

S. Novak, "Utjecaj blanširanja i depektinizacije na iskorištenje i pektinske tvari u proizvodnji soka od jagode", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:478314