Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:592435
Herceg, Korina
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Herceg, K. (2010). Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:592435
Herceg, Korina. "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:592435
Herceg, Korina. "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:592435
Herceg, K. (2010). 'Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:592435
Herceg K. Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:592435
K. Herceg, "Utjecaj procesa proizvodnje na boju i koncentraciju antocijana u soku šljive", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:592435