doctoral thesis
Influence of trehalose addition on quality properties of strawberry pastes

Mirela Kopjar (2007)
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 16 February 2019, 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 2019 February 16] 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