University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Cite this document
Dumbović, S. (2011). Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:093916
Dumbović, Sanja. "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:093916
Dumbović, Sanja. "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:093916
Dumbović, S. (2011). 'Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:093916
Dumbović S. Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:093916
S. Dumbović, "Utjecaj mikrovalova na koncentraciju polifenola u mandarini (Citrus reticulata L.)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:093916