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
Salkić, L. (2020). Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:158318
Salkić, Lidija. "Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:158318
Salkić, Lidija. "Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:158318
Salkić, L. (2020). 'Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:158318
Salkić L. Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:158318
L. Salkić, "Utjecaj visokog hidrostatskog tlaka na polifenolne spojeve u smoothie-sokovima tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:158318