master's thesis
Effects of extracts of yarrow on the bioactive potential of chocolate

Ana Vuković (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...

Vuković, A. (2011). Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:072684

Vuković, Ana. "Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:072684

Vuković, Ana. "Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:072684

Vuković, A. (2011). 'Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:072684

Vuković A. Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:072684

A. Vuković, "Utjecaj dodataka ekstrakta stolisnika na bioaktivni potencijal čokolade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:072684