Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:048763
Vrtar, Sonja
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document
Vrtar, S. (2019). Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:048763
Vrtar, Sonja. "Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:048763
Vrtar, Sonja. "Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:048763
Vrtar, S. (2019). 'Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:048763
Vrtar S. Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:048763
S. Vrtar, "Potencijal primjene pektina pulpe šećerne repe i različitih proteina u formiranju jestivih filmova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:048763