prikaz prve stranice dokumenta The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)
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master's thesis
The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)

Bertoša, Katerina
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

Bertoša, K. (2018). The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima) (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612461

Bertoša, Katerina. "The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:612461

Bertoša, Katerina. "The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:612461

Bertoša, K. (2018). 'The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:612461

Bertoša K. The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2021 October 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612461

K. Bertoša, "The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612461

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