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
Berišić, L. (2023). Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:642987
Berišić, Lorena. "Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:642987
Berišić, Lorena. "Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:642987
Berišić, L. (2023). 'Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:642987
Berišić L. Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 July 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:642987
L. Berišić, "Utjecaj tretmana eteričnim uljem mirte na stabilnost i senzorska svojstva minimalno procesirane jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:642987