Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:961434
Bolarić, Kim
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Bolarić, K. (2018). Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:961434
Bolarić, Kim. "Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:961434
Bolarić, Kim. "Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:961434
Bolarić, K. (2018). 'Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:961434
Bolarić K. Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:961434
K. Bolarić, "Utjecaj visokog hidrostatskog tlaka na parametre boje sokova od jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:961434