master's thesis
Phenols content and composition before and after ultrasound treatment in marasca sour cherry juice

Antonia Penava (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering
Cite this document...

Penava, A. (2010). Utjecaj ultrazvučne obrade na fenolni sastav soka višnje (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava, Antonia. "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava, Antonia. "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava, A. (2010). 'Utjecaj ultrazvučne obrade na fenolni sastav soka višnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:187796

Penava A. Utjecaj ultrazvučne obrade na fenolni sastav soka višnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:187796

A. Penava, "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:187796