master's thesis
Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira

Pranjić, Tanja
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

Pranjić, T. (2017). Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:501718

Pranjić, Tanja. "Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:501718

Pranjić, Tanja. "Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:501718

Pranjić, T. (2017). 'Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 October 2020, https://urn.nsk.hr/urn:nbn:hr:159:501718

Pranjić T. Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2020 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:501718

T. Pranjić, "Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:501718

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