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
Premoša, T. (2012). Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:094707
Premoša, Tea. "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:094707
Premoša, Tea. "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:094707
Premoša, T. (2012). 'Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:094707
Premoša T. Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 April 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:094707
T. Premoša, "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:094707