University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Cereal Chemistry and Technology
Cite this document
Buratović, A. (2019). Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:151383
Buratović, Andrea. "Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:151383
Buratović, Andrea. "Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:151383
Buratović, A. (2019). 'Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:151383
Buratović A. Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:151383
A. Buratović, "Utjecaj ultrazvuka visokog intenziteta na bioaktivne spojeve heljdinih ljuskica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:151383