University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for drying Technologies and monitoring of biologically active compounds
Cite this document
Jankov, L. (2020). Izolacija biološki aktivnih spojeva iz tršlje (Pistacia lentiscus L.) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:486804
Jankov, Lea. "Izolacija biološki aktivnih spojeva iz tršlje (Pistacia lentiscus L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:486804
Jankov, Lea. "Izolacija biološki aktivnih spojeva iz tršlje (Pistacia lentiscus L.)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:486804
Jankov, L. (2020). 'Izolacija biološki aktivnih spojeva iz tršlje (Pistacia lentiscus L.)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:486804
Jankov L. Izolacija biološki aktivnih spojeva iz tršlje (Pistacia lentiscus L.) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 April 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:486804
L. Jankov, "Izolacija biološki aktivnih spojeva iz tršlje (Pistacia lentiscus L.)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:486804