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