master's thesis
Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde

Prodanović, Ana- Marija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Prodanović, A. M. (2020). Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović, Ana Marija. "Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović, Ana Marija. "Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović, A. M. (2020). 'Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 January 2022, https://urn.nsk.hr/urn:nbn:hr:159:331790

Prodanović AM. Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2022 January 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:331790

A. M. Prodanović, "Utjecaj kriomljevenja i enzimskog tretmana na udjel vlakana u tretiranim uzorcima ljusaka heljde", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:331790

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