doctoral thesis
Influence of concentration by membrane processes on colour and aroma compounds of aronia juice

Kristina Popović (2019)
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 20 January 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 January 20] 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

Islandora Bookmark - Please login to use this feature