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
Pranjić, T. (2015). Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:046676
Pranjić, Tanja. "Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:046676
Pranjić, Tanja. "Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:046676
Pranjić, T. (2015). 'Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:046676
Pranjić T. Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:046676
T. Pranjić, "Utjecaj folijarne primjene kalcija i dušika na aromatski profil jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:046676