undergraduate thesis
Antioxidant properties of chocolate enriched with probiotic

Mirna Dora (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Dora, M. (2011). Antioksidacijska svojstva čokolada obogaćenih probioticima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:205452

Dora, Mirna. "Antioksidacijska svojstva čokolada obogaćenih probioticima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:205452

Dora, Mirna. "Antioksidacijska svojstva čokolada obogaćenih probioticima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:205452

Dora, M. (2011). 'Antioksidacijska svojstva čokolada obogaćenih probioticima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:205452

Dora M. Antioksidacijska svojstva čokolada obogaćenih probioticima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:205452

M. Dora, "Antioksidacijska svojstva čokolada obogaćenih probioticima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:205452