University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
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Rnjak, V. (2019). Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:523123
Rnjak, Viktorija. "Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:523123
Rnjak, Viktorija. "Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:523123
Rnjak, V. (2019). 'Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:523123
Rnjak V. Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:523123
V. Rnjak, "Utjecaj enzimskog tretmana na antioksidativnu aktivnost i udjel ukupnih fenolnih spojeva ljusaka heljde kriomljevenih do veličine čestica < 56 μm", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:523123