Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:406311
Gavran, Maristela
University of Zagreb Faculty of Food Technology and Biotechnology Department of Management, Foreign Languages for Specific Purposes and Physical Education and Health Laboratory for Sustainable Development
Gavran, M. (2022). Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:406311
Gavran, Maristela. "Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:406311
Gavran, Maristela. "Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:406311
Gavran, M. (2022). 'Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:406311
Gavran M. Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:406311
M. Gavran, "Optimiranje parametara ultrazvučne obrade soka i sosa rajčice, te utjecaj na fizikalna svojstva i mikrobiološku ispravnost", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:406311