undergraduate thesis
Influence of ingredients on the antioxidant capacity of chocolate liqueur

Tea Premoša (2012)
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...

Premoša, T. (2012). Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša, Tea. "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša, Tea. "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša, T. (2012). 'Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 March 2019, https://urn.nsk.hr/urn:nbn:hr:159:094707

Premoša T. Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 March 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:094707

T. Premoša, "Utjecaj sastojaka na antioksidacijski kapacitet čokoladnih likera", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:094707