University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory of Thermodynamics
Cite this document
Žigolić, A. (2020). Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:554389
Žigolić, Adrijana. "Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:554389
Žigolić, Adrijana. "Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:554389
Žigolić, A. (2020). 'Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:554389
Žigolić A. Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:554389
A. Žigolić, "Utjecaj primjene visokog hidrostatskog tlaka na teksturu minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:554389