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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 28 March 2024, 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 2024 March 28] 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