prikaz prve stranice dokumenta Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa
Access restricted to students and staff of home institution
undergraduate thesis
Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa

Majstorović, Marija (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 07 July 2020, 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 2020 July 07] 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

Islandora Bookmark - Please login to use this feature