University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Pezelj, M. (2021). Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:978353
Pezelj, Maja. "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:978353
Pezelj, Maja. "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:978353
Pezelj, M. (2021). 'Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:978353
Pezelj M. Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:978353
M. Pezelj, "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:978353