University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory of Thermodynamics
Cite this document
Pejić, A. (2020). Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić, Ana. "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić, Ana. "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić, A. (2020). 'Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić A. Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:308717
A. Pejić, "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:308717