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master's thesis
Određivanje ukupnih fenola i antioksidativne aktivnosti u bagremovu medu

Skoko, Božena
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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 29 March 2024, 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 2024 March 29] 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

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