University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
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Nejašmić, D. (2018). Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:427489
Nejašmić, Diana. "Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:427489
Nejašmić, Diana. "Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:427489
Nejašmić, D. (2018). 'Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:427489
Nejašmić D. Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:427489
D. Nejašmić, "Utjecaj kriomljevenja i ultrazvuka visokog intenziteta na prehrambena vlakna posija prosa i bučine pogače", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:427489