undergraduate thesis
Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve

Šiptar, Paula
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

Šiptar, P. (2021). Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar, Paula. "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar, Paula. "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar, P. (2021). 'Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:777726

Šiptar P. Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve [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:159:777726

P. Šiptar, "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:777726

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