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undergraduate thesis
Antioksidativna aktivnost svježih i prženih lješnjaka

Ciko, Tamara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Cite this document

Ciko, T. (2012). Antioksidativna aktivnost svježih i prženih lješnjaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko, Tamara. "Antioksidativna aktivnost svježih i prženih lješnjaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko, Tamara. "Antioksidativna aktivnost svježih i prženih lješnjaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko, T. (2012). 'Antioksidativna aktivnost svježih i prženih lješnjaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:061242

Ciko T. Antioksidativna aktivnost svježih i prženih lješnjaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:061242

T. Ciko, "Antioksidativna aktivnost svježih i prženih lješnjaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:061242

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