University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Marić, M. (2017). Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:698260
Marić, Martina. "Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:698260
Marić, Martina. "Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:698260
Marić, M. (2017). 'Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:698260
Marić M. Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:698260
M. Marić, "Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:698260