Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:367123
Budišćak, Matea
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Budišćak, M. (2022). Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:367123
Budišćak, Matea. "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:367123
Budišćak, Matea. "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:367123
Budišćak, M. (2022). 'Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:367123
Budišćak M. Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:367123
M. Budišćak, "Stabilnost minimalno procesiranog krumpira tretiranog eteričnim uljem lovora (Laurus nobilis L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:367123