prikaz prve stranice dokumenta Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments
Pristup korisnicima matične ustanove
disertacija
Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments

Jatoi, Mushtaque Ahmed
Sveučilište u Zagrebu
Agronomski fakultet

Citirajte ovaj rad

Jatoi, M. A. (2017). Improving storage potential of fresh goji berry (Lycium barbarum L.) fruits using postharvest hot water dip treatments (Disertacija). Preuzeto s 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." Disertacija, Sveučilište u Zagrebu, Agronomski fakultet, 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." Disertacija, Sveučilište u Zagrebu, Agronomski fakultet, 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', Disertacija, Sveučilište u Zagrebu, Agronomski fakultet, citirano: 28.09.2020., 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 [Disertacija]. Zagreb: Sveučilište u Zagrebu, Agronomski fakultet; 2017 [pristupljeno 28.09.2020.] Dostupno na: 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", Disertacija, Sveučilište u Zagrebu, Agronomski fakultet, Zagreb, 2017. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:204:551658