Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:501718
Pranjić, Tanja
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Pranjić, T. (2017). Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:501718
Pranjić, Tanja. "Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:501718
Pranjić, Tanja. "Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:501718
Pranjić, T. (2017). 'Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:501718
Pranjić T. Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:501718
T. Pranjić, "Utjecaj starosti krumpira i tehnoloških parametara na kvalitetu minimalno procesiranih krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:501718