undergraduate thesis
Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama

Jurković, Marijana (2017)
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

Jurković, M. (2017). Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković, Marijana. "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković, Marijana. "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković, M. (2017). 'Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 August 2020, https://urn.nsk.hr/urn:nbn:hr:159:759212

Jurković M. Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2020 August 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:759212

M. Jurković, "Stabilnost vitamina C u sokovima šipka tretiranim netoplinskim tehnikama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:759212

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