master's thesis
Determination of histamine content in sardine using Raman spectroscopy and HPLC method

Ana Ćavar (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Ćavar, A. (2017). Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar, Ana. "Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar, Ana. "Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar, A. (2017). 'Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:146223

Ćavar A. Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:146223

A. Ćavar, "Određivanje udjela histamina u srdeli HPLC metodom i Raman spektroskopijom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:146223