undergraduate thesis
Influence of temperature on antioxidant activity of honey

Lana Margetić (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Margetić, L. (2012). Utjecaj temperature na antioksidacijsku aktivnost meda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, Lana. "Utjecaj temperature na antioksidacijsku aktivnost meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, Lana. "Utjecaj temperature na antioksidacijsku aktivnost meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, L. (2012). 'Utjecaj temperature na antioksidacijsku aktivnost meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić L. Utjecaj temperature na antioksidacijsku aktivnost meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:391038

L. Margetić, "Utjecaj temperature na antioksidacijsku aktivnost meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:391038