undergraduate thesis
Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline

Marić, Martina
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

Marić, M. (2017). Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:698260

Marić, Martina. "Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:698260

Marić, Martina. "Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:698260

Marić, M. (2017). 'Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:698260

Marić M. Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2021 October 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:698260

M. Marić, "Utjecaj pripreme i vremena stajanja na parametre boje i ukupne fenole napitka od lista masline", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:698260

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