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
Iveković, V. (2004). Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:890349
Iveković, Vladimir. "Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:890349
Iveković, Vladimir. "Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2004. https://urn.nsk.hr/urn:nbn:hr:159:890349
Iveković, V. (2004). 'Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:890349
Iveković V. Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2004 [cited 2024 May 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:890349
V. Iveković, "Određivanje fenolnih i aromatičnih spojeva u breskvi i proizvodima od breskve", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2004. Available at: https://urn.nsk.hr/urn:nbn:hr:159:890349