undergraduate thesis
Effects of high pressure processing (HPP) on antioxidant capacity of apple juices

Lucija Boras (2018)
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...

Boras, L. (2018). Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras, Lucija. "Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras, Lucija. "Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras, L. (2018). 'Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:616929

Boras L. Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:616929

L. Boras, "Utjecaj visokog hidrostatskog tlaka na antioksidacijski kapacitet sokova od jabuke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:616929