Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:292491
Brunović, Barbara
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Brunović, B. (2022). Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović, Barbara. "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović, B. (2022). 'Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:292491
Brunović B. Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis) [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:159:292491
B. Brunović, "Stabilnost minimalno procesirane jabuke tretirane eteričnim uljem lovora (Laurus nobilis)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:292491