master's thesis
The influence of roasting degree on polyphenolic content in coffee

Domagoj Sobota (2009)
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). 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 21 August 2019, 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 2019 August 21] 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