master's thesis
Determination of phenolic and flavor compounds in peach and peach products

Vladimir Iveković (2004)
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). 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 21 August 2019, 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 2019 August 21] 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