disertacija
Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies
Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2024. urn:nbn:hr:159:543581

Molnar, Dunja
Sveučilište u Zagrebu
Prehrambeno-biotehnološki fakultet
Zavod za prehrambeno-tehnološko inženjerstvo
Laboratorij za pakiranje hrane

Citirajte ovaj rad

Molnar, D. (2024). Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies (Disertacija). Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, Dunja. "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, Dunja. "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2024. https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar, D. (2024). 'Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies', Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, citirano: 10.12.2024., https://urn.nsk.hr/urn:nbn:hr:159:543581

Molnar D. Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies [Disertacija]. Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet; 2024 [pristupljeno 10.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:543581

D. Molnar, "Utilization of fruit processing by-products and edible films for enhancing nutritional value, bioactive potential and extending the shelf life of cookies", Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zagreb, 2024. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:543581