master's thesis
Determination of the total phenols and antioxidant activity in Acacia honey

Božena Skoko (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Skoko, B. (2008). Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko, Božena. "Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko, Božena. "Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko, B. (2008). 'Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:177196

Skoko B. Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:177196

B. Skoko, "Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:177196