University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for drying Technologies and monitoring of biologically active compounds
Cite this document
Dobroslavić, E. (2020). Optimizacija konvencionalne ekstrakcije polisaharida iz smeđe alge Cystoseira barbata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:531028
Dobroslavić, Erika. "Optimizacija konvencionalne ekstrakcije polisaharida iz smeđe alge Cystoseira barbata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:531028
Dobroslavić, Erika. "Optimizacija konvencionalne ekstrakcije polisaharida iz smeđe alge Cystoseira barbata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:531028
Dobroslavić, E. (2020). 'Optimizacija konvencionalne ekstrakcije polisaharida iz smeđe alge Cystoseira barbata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:531028
Dobroslavić E. Optimizacija konvencionalne ekstrakcije polisaharida iz smeđe alge Cystoseira barbata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:531028
E. Dobroslavić, "Optimizacija konvencionalne ekstrakcije polisaharida iz smeđe alge Cystoseira barbata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:531028