master's thesis
Changes in electrical conductivity and total acidity of different types of honey during storage at given temperatures

Marko Mesić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Physical Chemistry and Corrosion
Cite this document...

Mesić, M. (2006). Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:899636

Mesić, Marko. "Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:899636

Mesić, Marko. "Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:899636

Mesić, M. (2006). 'Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:899636

Mesić M. Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:899636

M. Mesić, "Utjecaj vremena skladištenja i temperature na elektroprovodljivost i kiselost različitih vrsta meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:899636