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
Brunović, B. (2022). Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović, B. (2022). 'Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović B. Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 May 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:292491
B. Brunović, "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292491