Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:920561
Perić, Katarina
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Perić, K. (2016). Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:920561
Perić, Katarina. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:920561
Perić, Katarina. "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:920561
Perić, K. (2016). 'Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:920561
Perić K. Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:920561
K. Perić, "Utjecaj postupka pripreme i zamrzavanja te skladištenja na kvalitetu kaše borovnice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:920561