University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biology and Microbial Genetics
Cite this document
Dabić, D. (2016). Blanširanje-konvencionalni i novi postupci (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:757584
Dabić, Doris. "Blanširanje-konvencionalni i novi postupci." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:757584
Dabić, Doris. "Blanširanje-konvencionalni i novi postupci." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:757584
Dabić, D. (2016). 'Blanširanje-konvencionalni i novi postupci', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:757584
Dabić D. Blanširanje-konvencionalni i novi postupci [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 February 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:757584
D. Dabić, "Blanširanje-konvencionalni i novi postupci", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:757584