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
Balun, M. (2022). Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:481693
Balun, Marta. "Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:481693
Balun, Marta. "Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:481693
Balun, M. (2022). 'Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:481693
Balun M. Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:481693
M. Balun, "Utjecaj sušenja raspršivanjem na svojstva praha eteričnog ulja komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:481693