University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Šaravanja, N. (2014). Stabilnost prirodnih prehrambenih bojila (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:617772
Šaravanja, Nikolina. "Stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:617772
Šaravanja, Nikolina. "Stabilnost prirodnih prehrambenih bojila." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:617772
Šaravanja, N. (2014). 'Stabilnost prirodnih prehrambenih bojila', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:617772
Šaravanja N. Stabilnost prirodnih prehrambenih bojila [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:617772
N. Šaravanja, "Stabilnost prirodnih prehrambenih bojila", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:617772