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undergraduate thesis
Stabilnost eugenola u modelnim sustavima ksantan/šećeri

Balen, Ivana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Balen, I. (2018). Stabilnost eugenola u modelnim sustavima ksantan/šećeri (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen, Ivana. "Stabilnost eugenola u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen, Ivana. "Stabilnost eugenola u modelnim sustavima ksantan/šećeri." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen, I. (2018). 'Stabilnost eugenola u modelnim sustavima ksantan/šećeri', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:824631

Balen I. Stabilnost eugenola u modelnim sustavima ksantan/šećeri [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:824631

I. Balen, "Stabilnost eugenola u modelnim sustavima ksantan/šećeri", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:824631

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