master's thesis
Sustainability of vacuum impregnated potatoes in modified atmosphere packaging

Mirela Mikičević (2017)
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). 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 24 August 2019, 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 2019 August 24] 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