University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory of Thermodynamics
Cite this document
Jendrijev, A. (2020). Utjecaj visokog hidrostatskog tlaka 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:159:868993
Jendrijev, Antonija. "Utjecaj visokog hidrostatskog tlaka 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:159:868993
Jendrijev, Antonija. "Utjecaj visokog hidrostatskog tlaka 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:159:868993
Jendrijev, A. (2020). 'Utjecaj visokog hidrostatskog tlaka na mehanička i senzorska svojstava minimalno obrađenog krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:868993
Jendrijev A. Utjecaj visokog hidrostatskog tlaka na mehanička i senzorska svojstava minimalno obrađenog krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:868993
A. Jendrijev, "Utjecaj visokog hidrostatskog tlaka 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:159:868993