master's thesis
Antioxidant capacity of acacia honey

Danijela Andrašek (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Andrašek, D. (2011). Antioksidacijski kapacitet bagremovog meda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:719612

Andrašek, Danijela. "Antioksidacijski kapacitet bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:719612

Andrašek, Danijela. "Antioksidacijski kapacitet bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:719612

Andrašek, D. (2011). 'Antioksidacijski kapacitet bagremovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:719612

Andrašek D. Antioksidacijski kapacitet bagremovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:719612

D. Andrašek, "Antioksidacijski kapacitet bagremovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:719612