master's thesis
Stabilization of the β-carotene in compressed candy

Matea Kašnar (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations
Cite this document...

Kašnar, M. (2011). Stabilizacija β-karotena u komprimiranim bombonima (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:252242

Kašnar, Matea. "Stabilizacija β-karotena u komprimiranim bombonima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:252242

Kašnar, Matea. "Stabilizacija β-karotena u komprimiranim bombonima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:252242

Kašnar, M. (2011). 'Stabilizacija β-karotena u komprimiranim bombonima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:252242

Kašnar M. Stabilizacija β-karotena u komprimiranim bombonima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:252242

M. Kašnar, "Stabilizacija β-karotena u komprimiranim bombonima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:252242