undergraduate thesis
The impact of maturation and aging of distillate at distillate's antioxidant activity

Katarina Bartulović (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology
Cite this document...

Bartulović, K. (2012). Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović, Katarina. "Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović, Katarina. "Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović, K. (2012). 'Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:302383

Bartulović K. Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:302383

K. Bartulović, "Utjecaj sazrijevanja i odležavanja destilata na njegovu antioksidativnu aktivnost", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:302383