undergraduate thesis
Comparative determination of anthocyanins in marasca sour cherry juice using different methods

Branka Banić (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...

Banić, B. (2013). Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić, Branka. "Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić, Branka. "Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić, B. (2013). 'Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:229496

Banić B. Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:229496

B. Banić, "Usporedno određivanje antocijana u soku višnje maraske primjenom različitih metoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:229496