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
Radovanić, P. (2010). Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715714
Radovanić, Petra. "Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:715714
Radovanić, Petra. "Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:715714
Radovanić, P. (2010). 'Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:715714
Radovanić P. Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715714
P. Radovanić, "Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715714