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

Mushtaque Ahmed Jatoi (2017)
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: 22.09.2019., 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 [Disertacija]. Zagreb: Sveučilište u Zagrebu, Agronomski fakultet; 2017 [pristupljeno 22.09.2019.] 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