Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:534977
Pufek, Paula
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Pufek, P. (2019). Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:534977
Pufek, Paula. "Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:534977
Pufek, Paula. "Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:534977
Pufek, P. (2019). 'Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:534977
Pufek P. Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:534977
P. Pufek, "Utjecaj vremena tretmana otopinom natrijeva askorbata na kvalitetu minimalno procesiranog krumpira tijekom skladištenja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:534977