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undergraduate thesis
Antioksidacijska svojstva čokolada obogaćenih probioticima

Dora, Mirna
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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 15 October 2024, 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 2024 October 15] 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

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