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
Bilobrk, J. (2018). Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:323774
Bilobrk, Josipa. "Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:323774
Bilobrk, Josipa. "Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:323774
Bilobrk, J. (2018). 'Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 31 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:323774
Bilobrk J. Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 31] Available at: https://urn.nsk.hr/urn:nbn:hr:159:323774
J. Bilobrk, "Utjecaj ultrazvuka visokog intenziteta na stabilnost fenolnih spojeva i antioksidacijski kapacitet u mutnom soku od jabuke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:323774