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

Pufek, Paula (2019)
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 04 June 2020, 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 2020 June 04] 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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