University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering
Cite this document
Bebek, I. (2010). Validacija HPLC metode za određivanje antocijana u crnom vinu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:725564
Bebek, Iva. "Validacija HPLC metode za određivanje antocijana u crnom vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:725564
Bebek, Iva. "Validacija HPLC metode za određivanje antocijana u crnom vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:725564
Bebek, I. (2010). 'Validacija HPLC metode za određivanje antocijana u crnom vinu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:725564
Bebek I. Validacija HPLC metode za određivanje antocijana u crnom vinu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:725564
I. Bebek, "Validacija HPLC metode za određivanje antocijana u crnom vinu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:725564