doctoral thesis
Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Popović, K. (2019). Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović, Kristina. "Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović, Kristina. "Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović, K. (2019). 'Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 July 2020, https://urn.nsk.hr/urn:nbn:hr:109:070669

Popović K. Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2020 July 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:070669

K. Popović, "Utjecaj koncentriranja membranskim procesima na tvari boje i arome soka od aronije", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:070669

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