University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
Cite this document
Šančić, M. (2011). Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:224898
Šančić, Matea. "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:224898
Šančić, Matea. "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:224898
Šančić, M. (2011). 'Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:224898
Šančić M. Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:224898
M. Šančić, "Ukupni fenoli i antioksidacijska aktivnost bagremovog meda s varaždinskog područja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:224898