University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
Cite this document
Andrašek, D. (2011). Antioksidacijski kapacitet bagremovog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:719612
Andrašek, Danijela. "Antioksidacijski kapacitet bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:719612
Andrašek, Danijela. "Antioksidacijski kapacitet bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:719612
Andrašek, D. (2011). 'Antioksidacijski kapacitet bagremovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:719612
Andrašek D. Antioksidacijski kapacitet bagremovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:719612
D. Andrašek, "Antioksidacijski kapacitet bagremovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:719612