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undergraduate thesis
Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja

Pufek, Paula
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

Pufek, P. (2019). Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:534977

Pufek, Paula. "Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:534977

Pufek, Paula. "Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:534977

Pufek, P. (2019). 'Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 January 2021, https://urn.nsk.hr/urn:nbn:hr:159:534977

Pufek P. Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2021 January 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:534977

P. Pufek, "Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:534977

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