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
Požgaj, D. (2004). Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:662164
Požgaj, Danijela. "Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:662164
Požgaj, Danijela. "Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:662164
Požgaj, D. (2004). 'Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:662164
Požgaj D. Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 July 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:662164
D. Požgaj, "Utjecaj dodatka buče na određene parametre kvalitete i aromu marmelade marelice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:662164