master's thesis
Influence of different blanching methods on physico-chemical properties of green beans

Ana Sigeti (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Sigeti, A. (2016). Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti, Ana. "Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti, Ana. "Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti, A. (2016). 'Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:531845

Sigeti A. Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:531845

A. Sigeti, "Utjecaj različitih postupaka blanširanja na fizikalno-kemijska svojstva zelenih mahuna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:531845