master's thesis
Influence of drying temperature on the content of pigment and antiokidant properties of herbal extracts

Petra Radovanić (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...

Radovanić, P. (2010). Utjecaj temperature sušenja na udjel pigmenata i antioksidacijska svojstva biljnih ekstrakata (Master's thesis). 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 24 August 2019, 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 2019 August 24] 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