master's thesis
Aroma compounds in bilberries (Vaccinium corymbosum L.) during three harvesting periods

Božana Ivković (2007)
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...

Ivković, B. (2007). Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:462619

Ivković, Božana. "Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:462619

Ivković, Božana. "Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:462619

Ivković, B. (2007). 'Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:462619

Ivković B. Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:462619

B. Ivković, "Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:462619