undergraduate thesis
Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki

Tretnjak, Karmela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

Tretnjak, K. (2017). Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak, Karmela. "Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak, Karmela. "Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak, K. (2017). 'Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:095453

Tretnjak K. Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 May 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:095453

K. Tretnjak, "Određivanje antioksidacijske aktivnosti u kiseloj i slatkoj sirutki", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:095453

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