University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Kovačević, I. (2007). Fenolni spojevi te antioksidacijski kapacitet borovnice (Vaccinium corymbosum L.) tijekom berbe (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:105131
Kovačević, Ivana. "Fenolni spojevi te antioksidacijski kapacitet borovnice (Vaccinium corymbosum L.) tijekom berbe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:105131
Kovačević, Ivana. "Fenolni spojevi te antioksidacijski kapacitet borovnice (Vaccinium corymbosum L.) tijekom berbe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:105131
Kovačević, I. (2007). 'Fenolni spojevi te antioksidacijski kapacitet borovnice (Vaccinium corymbosum L.) tijekom berbe', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:105131
Kovačević I. Fenolni spojevi te antioksidacijski kapacitet borovnice (Vaccinium corymbosum L.) tijekom berbe [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:105131
I. Kovačević, "Fenolni spojevi te antioksidacijski kapacitet borovnice (Vaccinium corymbosum L.) tijekom berbe", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:105131