doctoral thesis
Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments

Mushtaque Ahmed Jatoi (2017)
University of Zagreb
Faculty of Agriculture
Cite this document...

Jatoi, M. A. (2017). Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi, Mushtaque Ahmed. "Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments." Doctoral thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi, Mushtaque Ahmed. "Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments." Doctoral thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi, M. A. (2017). 'Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments', Doctoral thesis, University of Zagreb, Faculty of Agriculture, accessed 22 March 2019, https://urn.nsk.hr/urn:nbn:hr:204:551658

Jatoi MA. Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 March 22] Available at: https://urn.nsk.hr/urn:nbn:hr:204:551658

M. A. Jatoi, "Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments", Doctoral thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:551658