University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Chemistry and Biochemistry
Cite this document
Đula, M. (2021). Učinak bioaktivnih sastojaka začina na pretilost (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:696054
Đula, Mia. "Učinak bioaktivnih sastojaka začina na pretilost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:696054
Đula, Mia. "Učinak bioaktivnih sastojaka začina na pretilost." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:696054
Đula, M. (2021). 'Učinak bioaktivnih sastojaka začina na pretilost', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:696054
Đula M. Učinak bioaktivnih sastojaka začina na pretilost [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:696054
M. Đula, "Učinak bioaktivnih sastojaka začina na pretilost", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:696054