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
Sobota, D. (2009). Utjecaj temperature prženja na polifenolni sastav kave (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:040498
Sobota, Domagoj. "Utjecaj temperature prženja na polifenolni sastav kave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:040498
Sobota, Domagoj. "Utjecaj temperature prženja na polifenolni sastav kave." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:040498
Sobota, D. (2009). 'Utjecaj temperature prženja na polifenolni sastav kave', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:040498
Sobota D. Utjecaj temperature prženja na polifenolni sastav kave [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:040498
D. Sobota, "Utjecaj temperature prženja na polifenolni sastav kave", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:040498