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undergraduate thesis
Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive

Herceg, Korina
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

Herceg, K. (2010). Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg, Korina. "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg, Korina. "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg, K. (2010). 'Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:592435

Herceg K. Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2021 October 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:592435

K. Herceg, "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:592435

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