master's thesis
The effect of thermosonication on the stability of vitamin C in apple juice

Marin Skelin (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Skelin, M. (2011). Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:346133

Skelin, Marin. "Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:346133

Skelin, Marin. "Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:346133

Skelin, M. (2011). 'Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:346133

Skelin M. Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke [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:159:346133

M. Skelin, "Utjecaj termosonifikacije na stabilnost vitamina C u soku od jabuke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:346133