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
Arnautović, S. (2007). Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:949371
Arnautović, Sabina. "Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:949371
Arnautović, Sabina. "Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:949371
Arnautović, S. (2007). 'Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:949371
Arnautović S. Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:949371
S. Arnautović, "Utjecaj prerade na promjenu fenolnih spojeva i antioksidativni kapacitet bobica bazge (Sambucus nigra L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:949371