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master's thesis
Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda

Lež, Ena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Lež, E. (2013). Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež, Ena. "Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež, Ena. "Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež, E. (2013). 'Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:456638

Lež E. Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:456638

E. Lež, "Utjecaj zagrijavanja na antioksidacijsku aktivnost bagremovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:456638

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