master's thesis
Development and validation of HS-SPME/GC-MS method for determination of acrolein in sourdough

Tea Böhm (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Böhm, T. (2016). Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:078270

Böhm, Tea. "Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:078270

Böhm, Tea. "Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:078270

Böhm, T. (2016). 'Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:078270

Böhm T. Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:078270

T. Böhm, "Razvoj i validacija HS-SPME/GC-MS metode za određivanje akroleina u kiselom tijestu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:078270