master's thesis
Influence of treatment with propionic and L-ascorbic acid on total colour and physical and chemical parameters in vacuum-packed shredded lettuce

Verica Dragović - Uzelac (2008)
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...

Dragović Uzelac, V. (2008). Utjecaj obrade propionskom i askorbinskom kiselinom na ukupnu boju i fizikalno-kemijske parametre rezane salate pakirane u vakuumu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:837157

Dragović Uzelac, Verica. "Utjecaj obrade propionskom i askorbinskom kiselinom na ukupnu boju i fizikalno-kemijske parametre rezane salate pakirane u vakuumu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:837157

Dragović Uzelac, Verica. "Utjecaj obrade propionskom i askorbinskom kiselinom na ukupnu boju i fizikalno-kemijske parametre rezane salate pakirane u vakuumu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:837157

Dragović Uzelac, V. (2008). 'Utjecaj obrade propionskom i askorbinskom kiselinom na ukupnu boju i fizikalno-kemijske parametre rezane salate pakirane u vakuumu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:837157

Dragović Uzelac V. Utjecaj obrade propionskom i askorbinskom kiselinom na ukupnu boju i fizikalno-kemijske parametre rezane salate pakirane u vakuumu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:837157

V. Dragović Uzelac, "Utjecaj obrade propionskom i askorbinskom kiselinom na ukupnu boju i fizikalno-kemijske parametre rezane salate pakirane u vakuumu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:837157