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
Ljubas, A. (2019). Primjena visokog tlaka na minimalnom procesiranom voću i povrću (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:615613
Ljubas, Ana. "Primjena visokog tlaka na minimalnom procesiranom voću i povrću." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:615613
Ljubas, Ana. "Primjena visokog tlaka na minimalnom procesiranom voću i povrću." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:615613
Ljubas, A. (2019). 'Primjena visokog tlaka na minimalnom procesiranom voću i povrću', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:615613
Ljubas A. Primjena visokog tlaka na minimalnom procesiranom voću i povrću [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:615613
A. Ljubas, "Primjena visokog tlaka na minimalnom procesiranom voću i povrću", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:615613