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
Đurica, V. (2006). Fizikalno-kemijska svojstva te fenolni sastav svježih i prerađenih jagoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:358878
Đurica, Vanja. "Fizikalno-kemijska svojstva te fenolni sastav svježih i prerađenih jagoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:358878
Đurica, Vanja. "Fizikalno-kemijska svojstva te fenolni sastav svježih i prerađenih jagoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:358878
Đurica, V. (2006). 'Fizikalno-kemijska svojstva te fenolni sastav svježih i prerađenih jagoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:358878
Đurica V. Fizikalno-kemijska svojstva te fenolni sastav svježih i prerađenih jagoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 October 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:358878
V. Đurica, "Fizikalno-kemijska svojstva te fenolni sastav svježih i prerađenih jagoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:358878