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undergraduate thesis
Utjecaj temperature na antioksidacijsku aktivnost meda

Margetić, Lana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Cite this document

Margetić, L. (2012). Utjecaj temperature na antioksidacijsku aktivnost meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, Lana. "Utjecaj temperature na antioksidacijsku aktivnost meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, Lana. "Utjecaj temperature na antioksidacijsku aktivnost meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić, L. (2012). 'Utjecaj temperature na antioksidacijsku aktivnost meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:391038

Margetić L. Utjecaj temperature na antioksidacijsku aktivnost meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:391038

L. Margetić, "Utjecaj temperature na antioksidacijsku aktivnost meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:391038

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