Pejić, A. (2020). Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić, Ana. "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić, Ana. "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić, A. (2020). 'Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:308717
Pejić A. Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:308717
A. Pejić, "Utjecaj primjene visokog hidrostatskog tlaka na boju minimalno procesiranog krumpira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:308717