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undergraduate thesis
Primjena visokog tlaka na minimalnom procesiranom voću i povrću

Ljubas, Ana
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

Ljubas, A. (2019). Primjena visokog tlaka na minimalnom procesiranom voću i povrću (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas, Ana. "Primjena visokog tlaka na minimalnom procesiranom voću i povrću." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas, Ana. "Primjena visokog tlaka na minimalnom procesiranom voću i povrću." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas, A. (2019). 'Primjena visokog tlaka na minimalnom procesiranom voću i povrću', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:615613

Ljubas A. Primjena visokog tlaka na minimalnom procesiranom voću i povrću [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2021 October 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:615613

A. Ljubas, "Primjena visokog tlaka na minimalnom procesiranom voću i povrću", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:615613

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