University of Zagreb Faculty of Food Technology and Biotechnology Department of Chemistry and Biochemistry Laboratory for Organic Chemistry
Cite this document
Borovnica, A. (2013). Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:807977
Borovnica, Arijana. "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:807977
Borovnica, Arijana. "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:807977
Borovnica, A. (2013). 'Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:807977
Borovnica A. Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 October 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:807977
A. Borovnica, "Izolacija i karakterizacija karotenoida u žutoj, zelenoj i crvenoj paprici", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:807977