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master's thesis
Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira

Glogoški, Karlo
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory of Thermodynamics

Cite this document

Glogoški, K. (2020). Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:349827

Glogoški, Karlo. "Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:349827

Glogoški, Karlo. "Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:349827

Glogoški, K. (2020). 'Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:349827

Glogoški K. Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:349827

K. Glogoški, "Utjecaj ultrazvuka visokog intenziteta na mehanička i senzorska svojstava minimalno obrađenog krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:349827

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