master's thesis
The antioxidant properties of coffee substitute

Maja Lisjak Besedić (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...

Lisjak Besedić, M. (2009). Antioksidacijska svojstva kavovina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715430

Lisjak Besedić, Maja. "Antioksidacijska svojstva kavovina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:715430

Lisjak Besedić, Maja. "Antioksidacijska svojstva kavovina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:715430

Lisjak Besedić, M. (2009). 'Antioksidacijska svojstva kavovina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:715430

Lisjak Besedić M. Antioksidacijska svojstva kavovina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715430

M. Lisjak Besedić, "Antioksidacijska svojstva kavovina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715430