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
Jauk, N. (2012). Utjecaj skladištenja na karotenoide i boju soka mandarine (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:466355
Jauk, Natalija. "Utjecaj skladištenja na karotenoide i boju soka mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:466355
Jauk, Natalija. "Utjecaj skladištenja na karotenoide i boju soka mandarine." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:466355
Jauk, N. (2012). 'Utjecaj skladištenja na karotenoide i boju soka mandarine', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:466355
Jauk N. Utjecaj skladištenja na karotenoide i boju soka mandarine [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:466355
N. Jauk, "Utjecaj skladištenja na karotenoide i boju soka mandarine", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:466355