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
Zagreb: University of Zagreb, Faculty of Agriculture, 2017. urn:nbn:hr:204:551658

Jatoi, Mushtaque Ahmed
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 15 January 2021, 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 2021 January 15] 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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