undergraduate thesis
Antioxidant activity of raw and roasted hazelnuts

Tamara Ciko (2012)
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). 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 19 April 2019, 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 2019 April 19] 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