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
Lisjak Besedić, M. (2009). Antioksidacijska svojstva kavovina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715430
Lisjak Besedić, Maja. "Antioksidacijska svojstva kavovina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:715430
Lisjak Besedić, Maja. "Antioksidacijska svojstva kavovina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:715430
Lisjak Besedić, M. (2009). 'Antioksidacijska svojstva kavovina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:715430
Lisjak Besedić M. Antioksidacijska svojstva kavovina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715430
M. Lisjak Besedić, "Antioksidacijska svojstva kavovina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715430