Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Cite this document
Mikičević, M. (2017). Održivost vakuum impregniranog krumpira pakiranog u modificiranoj atmosferi (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:079163
Mikičević, Mirela. "Održivost vakuum impregniranog krumpira pakiranog u modificiranoj atmosferi." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:079163
Mikičević, Mirela. "Održivost vakuum impregniranog krumpira pakiranog u modificiranoj atmosferi." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:079163
Mikičević, M. (2017). 'Održivost vakuum impregniranog krumpira pakiranog u modificiranoj atmosferi', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:079163
Mikičević M. Održivost vakuum impregniranog krumpira pakiranog u modificiranoj atmosferi [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:079163
M. Mikičević, "Održivost vakuum impregniranog krumpira pakiranog u modificiranoj atmosferi", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:079163