doctoral thesis
Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:527936

Dite Hunjek, Draženka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Cite this document

Dite Hunjek, D. (2021). Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum) (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek, Draženka. "Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek, Draženka. "Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek, D. (2021). 'Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 September 2022, https://urn.nsk.hr/urn:nbn:hr:159:527936

Dite Hunjek D. Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum) [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2022 September 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:527936

D. Dite Hunjek, "Influence of raw material and processing conditions on shelf-life and quality of minimally processed potato (Solanum tuberosum)", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:527936

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