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master's thesis
Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade

Jakupec, Dino
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

Jakupec, D. (2019). Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec, Dino. "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec, Dino. "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec, D. (2019). 'Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:018634

Jakupec D. Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade [Master's 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:159:018634

D. Jakupec, "Utjecaj predtretmana na sastav minimalno procesiranog krumpira prije i nakon termičke obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:018634

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