master's thesis
Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira

Mišetić, Stipan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

Cite this document

Mišetić, S. (2019). Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:026259

Mišetić, Stipan. "Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:026259

Mišetić, Stipan. "Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:026259

Mišetić, S. (2019). 'Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:026259

Mišetić S. Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:026259

S. Mišetić, "Utjecaj predtretmana ultrazvuka visokog intenziteta na senzorska svojstva minimalno procesiranog krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:026259

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