University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Section for Food Preparation Processes
Cite this document
Krpan, A. (2023). Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:671050
Krpan, Ana. "Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:671050
Krpan, Ana. "Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:671050
Krpan, A. (2023). 'Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:671050
Krpan A. Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:671050
A. Krpan, "Utjecaj procesa sušenja na određena fizikalno-kemijska svojstva kore avokada", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:671050