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