Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:226389
Dragičević, Marina
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Dragičević, M. (2019). Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:226389
Dragičević, Marina. "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:226389
Dragičević, Marina. "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:226389
Dragičević, M. (2019). 'Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:226389
Dragičević M. Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:226389
M. Dragičević, "Utjecaj tretmana ozoniranom vodom na kvalitetu minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:226389