master's thesis
Effects of potato age and processing parameters on quality of minimally processed potatoes

Tanja Pranjić (2017)
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 17 October 2019, 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 2019 October 17] 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