undergraduate thesis
Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača

Erjavec, Filip
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

Erjavec, F. (2017). Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:878908

Erjavec, Filip. "Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:878908

Erjavec, Filip. "Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:878908

Erjavec, F. (2017). 'Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:878908

Erjavec F. Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:878908

F. Erjavec, "Inkapsulacija polifenolnog ekstrakta ružmarina (Rosmarinus officinalis L.) u alginatne nosače s dodatkom kakaovog praha i rogača", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:878908

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