master's thesis
The effect of non-thermal technologies on the stability of polyphenolics in pomegranate juice

Željka Kresoja (2017)
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...

Kresoja, . (2017). Stabilnost fenolnih spojeva sokova šipka tretiranih netoplinskim tehnikama (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:606141

Kresoja, Željka. "Stabilnost fenolnih spojeva sokova šipka tretiranih netoplinskim tehnikama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:606141

Kresoja, Željka. "Stabilnost fenolnih spojeva sokova šipka tretiranih netoplinskim tehnikama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:606141

Kresoja, . (2017). 'Stabilnost fenolnih spojeva sokova šipka tretiranih netoplinskim tehnikama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:606141

Kresoja . Stabilnost fenolnih spojeva sokova šipka tretiranih netoplinskim tehnikama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:606141

. Kresoja, "Stabilnost fenolnih spojeva sokova šipka tretiranih netoplinskim tehnikama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:606141