Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:230748
Bebek, Josip
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Bebek, J. (2018). Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:230748
Bebek, Josip. "Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:230748
Bebek, Josip. "Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:230748
Bebek, J. (2018). 'Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:230748
Bebek J. Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:230748
J. Bebek, "Utjecaj tretmana ultrazvukom visokog intenziteta na kvalitetu i stabilnost minimalno procesiranog krumpira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:230748