doctoral thesis
Utjecaj dodatka trehaloze na kvalitetu paste od jagoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. urn:nbn:hr:109:082719

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Kopjar, M. (2007). Utjecaj dodatka trehaloze na kvalitetu paste od jagoda (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:082719

Kopjar, Mirela. "Utjecaj dodatka trehaloze na kvalitetu paste od jagoda." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. https://urn.nsk.hr/urn:nbn:hr:109:082719

Kopjar, Mirela. "Utjecaj dodatka trehaloze na kvalitetu paste od jagoda." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2007. https://urn.nsk.hr/urn:nbn:hr:109:082719

Kopjar, M. (2007). 'Utjecaj dodatka trehaloze na kvalitetu paste od jagoda', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2022, https://urn.nsk.hr/urn:nbn:hr:109:082719

Kopjar M. Utjecaj dodatka trehaloze na kvalitetu paste od jagoda [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2007 [cited 2022 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:082719

M. Kopjar, "Utjecaj dodatka trehaloze na kvalitetu paste od jagoda", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:109:082719

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