master's thesis
Effect of cultivar and processing on quality parameters and biologically active compounds in sour cherry juice

Josipa Kušt (2014)
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...

Kušt, J. (2014). Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt, Josipa. "Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt, Josipa. "Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt, J. (2014). 'Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:351716

Kušt J. Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:351716

J. Kušt, "Utjecaj sorte i procesa proizvodnje na parametre kvalitete i biološki aktivne spojeve soka višnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:351716