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
Tomljenović, A. (2007). Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:997883
Tomljenović, Ana. "Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:997883
Tomljenović, Ana. "Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:997883
Tomljenović, A. (2007). 'Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:997883
Tomljenović A. Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2024 August 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:997883
A. Tomljenović, "Fenolni spojevi i antioksidativni kapacitet odabranih vrsta povrća", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:997883