undergraduate thesis
Utjecaj vrste otapala na antioksidacijski kapacitet ekstrakta lista smokve

Štriga, Doroteja
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). 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 23 October 2021, 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 2021 October 23] 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

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