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

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

Cvitanović, D. (2017). Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović, Dalia. "Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović, Dalia. "Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović, D. (2017). 'Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:816765

Cvitanović D. Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:816765

D. Cvitanović, "Određivanje udjela histamina u konzerviranoj tuni primjenom Raman spektroskopije I HPLC metode", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:816765