undergraduate thesis
Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)

Brunović, Barbara
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

Brunović, B. (2022). Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović, B. (2022). 'Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:292491

Brunović B. Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292491

B. Brunović, "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292491

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