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
Sabljak, V. (2010). Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:307000
Sabljak, Vanja. "Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:307000
Sabljak, Vanja. "Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:307000
Sabljak, V. (2010). 'Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:307000
Sabljak V. Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:307000
V. Sabljak, "Utjecaj zagrijavanja i enzimskog tretmana na kvalitetu soka od šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:307000