undergraduate thesis
Antioxidant properties in preparation of mushrooms

Matea Japec (2010)
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...

Japec, M. (2010). Antioksidacijska svojstva preparata gljiva (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec, Matea. "Antioksidacijska svojstva preparata gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec, Matea. "Antioksidacijska svojstva preparata gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec, M. (2010). 'Antioksidacijska svojstva preparata gljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:975171

Japec M. Antioksidacijska svojstva preparata gljiva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:975171

M. Japec, "Antioksidacijska svojstva preparata gljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:975171