master's thesis
Validation of methods for the determination anthocyanins in sour cherries

Marija Vidović (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document...

Vidović, M. (2011). Validacija metode za određivanje antocijana u višnjama (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović, Marija. "Validacija metode za određivanje antocijana u višnjama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović, Marija. "Validacija metode za određivanje antocijana u višnjama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović, M. (2011). 'Validacija metode za određivanje antocijana u višnjama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:213293

Vidović M. Validacija metode za određivanje antocijana u višnjama [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:159:213293

M. Vidović, "Validacija metode za određivanje antocijana u višnjama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:213293