undergraduate thesis
Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača

Pezelj, Maja
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

Pezelj, M. (2021). Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj, Maja. "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj, Maja. "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj, M. (2021). 'Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:978353

Pezelj M. Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2021 October 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:978353

M. Pezelj, "Stabilnost minimalno procesiranog krumpira tretiranog fenolnim ekstraktom komorača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:978353

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