master's thesis
Quality of dehydrated apple slices in relation to the blanching method used

Maja Ćurić (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Ćurić, M. (2005). Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:301018

Ćurić, Maja. "Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:301018

Ćurić, Maja. "Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:301018

Ćurić, M. (2005). 'Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:301018

Ćurić M. Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:301018

M. Ćurić, "Kakvoća dehidratiranih ploški jabuke u ovisnosti o primjenjenom postupku blanširanja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:301018