master's thesis
The effects of addition of extracts of yarrow leaves on the bioactive potential of chocolate

Doroteja Đurđek (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Cite this document...

Đurđek, D. (2011). Utjecaj dodataka ekstrakta lista maline na bioaktivni potencijal čokolade (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:324239

Đurđek, Doroteja. "Utjecaj dodataka ekstrakta lista maline na bioaktivni potencijal čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:324239

Đurđek, Doroteja. "Utjecaj dodataka ekstrakta lista maline na bioaktivni potencijal čokolade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:324239

Đurđek, D. (2011). 'Utjecaj dodataka ekstrakta lista maline na bioaktivni potencijal čokolade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:324239

Đurđek D. Utjecaj dodataka ekstrakta lista maline na bioaktivni potencijal čokolade [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:159:324239

D. Đurđek, "Utjecaj dodataka ekstrakta lista maline na bioaktivni potencijal čokolade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:324239