University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Rako, A. (2012). Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:758384
Rako, Antonija. "Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:758384
Rako, Antonija. "Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:758384
Rako, A. (2012). 'Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:758384
Rako A. Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:758384
A. Rako, "Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:758384