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
Jakupec, D. (2019). Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:018634
Jakupec, Dino. "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:018634
Jakupec, Dino. "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:018634
Jakupec, D. (2019). 'Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:018634
Jakupec D. Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:018634
D. Jakupec, "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:018634