University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Section for Food Preparation Processes
Cite this document
Ligutić, P. (2021). Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:335199
Ligutić, Petra. "Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:335199
Ligutić, Petra. "Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:335199
Ligutić, P. (2021). 'Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:335199
Ligutić P. Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:335199
P. Ligutić, "Utjecaj procesa sušenja na antioksidacijsku aktivnost bundeve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:335199