University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Velikanja, M. (2012). Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:684604
Velikanja, Maja. "Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:684604
Velikanja, Maja. "Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:684604
Velikanja, M. (2012). 'Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:684604
Velikanja M. Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:684604
M. Velikanja, "Utjecaj mikrovalne obrade na stabilnost bioaktivnih spojeva u napitku od brokule", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:684604