The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:612461
Bertoša, Katerina
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Bertoša, K. (2018). The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612461
Bertoša, Katerina. "The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:612461
Bertoša, Katerina. "The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:612461
Bertoša, K. (2018). 'The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:612461
Bertoša K. The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612461
K. Bertoša, "The effect of blanching treatments on the physico-chemical parameters of a halophyte species (Salicornia ramosissima)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612461