undergraduate thesis
Biological active compounds of sour cherry Maraska during syrup preparation

Marija Majstorović (2013)
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...

Majstorović, M. (2013). Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:871627

Majstorović, Marija. "Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:871627

Majstorović, Marija. "Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:871627

Majstorović, M. (2013). 'Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:871627

Majstorović M. Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:871627

M. Majstorović, "Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:871627