undergraduate thesis
Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira

Dragičević, Marina
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

Dragičević, M. (2019). Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević, Marina. "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević, Marina. "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević, M. (2019). 'Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:226389

Dragičević M. Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:226389

M. Dragičević, "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:226389

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