University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
Cite this document
Vukičević, D. (2012). Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:386492
Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492
Vukičević, Darija. "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:386492
Vukičević, D. (2012). 'Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:386492
Vukičević D. Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492
D. Vukičević, "Utjecaj zagrijavanja na antioksidacijsku aktivnost kestenovog meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:386492