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
Štriga, D. (2021). Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:952525
Štriga, Doroteja. "Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:952525
Štriga, Doroteja. "Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:952525
Štriga, D. (2021). 'Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:952525
Štriga D. Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:952525
D. Štriga, "Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:952525