University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Section for Food Preparation Processes
Cite this document
Maraš, M. (2023). Kora avokada kao izvor funkcionalnih sastojaka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715666
Maraš, Mia. "Kora avokada kao izvor funkcionalnih sastojaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:715666
Maraš, Mia. "Kora avokada kao izvor funkcionalnih sastojaka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:715666
Maraš, M. (2023). 'Kora avokada kao izvor funkcionalnih sastojaka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:715666
Maraš M. Kora avokada kao izvor funkcionalnih sastojaka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715666
M. Maraš, "Kora avokada kao izvor funkcionalnih sastojaka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715666