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
Cuki, I. (2011). Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:162368
Cuki, Ivana. "Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:162368
Cuki, Ivana. "Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:162368
Cuki, I. (2011). 'Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:162368
Cuki I. Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:162368
I. Cuki, "Primjena različitih metoda u određivanju antioksidacijskog kapaciteta ekstrakta kave", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:162368