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master's thesis
Utjecaj temperature prženja na polifenolni sastav kave

Sobota, Domagoj
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

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