master's thesis
Impact of microwave assisted extraction ofanthocyanins in sour cherry

Kristina Greblo (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...

Greblo, K. (2011). Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo, Kristina. "Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo, Kristina. "Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo, K. (2011). 'Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:503753

Greblo K. Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski [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:159:503753

K. Greblo, "Utjecaj ekstrakcije potpomognute mikrovalovima na antocijane u višnji Maraski", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:503753