prikaz prve stranice dokumenta Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments
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doctoral thesis
Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments

Jatoi, Mushtaque Ahmed (2017)
University of Zagreb
Faculty of Agriculture

Cite this document

Jatoi, M. A. (2017). Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi, Mushtaque Ahmed. "Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments." Doctoral thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi, Mushtaque Ahmed. "Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments." Doctoral thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi, M. A. (2017). 'Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments', Doctoral thesis, University of Zagreb, Faculty of Agriculture, accessed 13 August 2020, https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi MA. Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2020 August 13] Available at: https://urn.nsk.hr/urn:nbn:hr:204:551658

M. A. Jatoi, "Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments", Doctoral thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:551658

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