master's thesis
Comparison of commercial and newly developed jams considering glycaemic index

Suzana Leovac (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Nutrition
Cite this document

Leovac, S. (2016). Usporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:120731

Leovac, Suzana. "Usporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:120731

Leovac, Suzana. "Usporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:120731

Leovac, S. (2016). 'Usporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:120731

Leovac S. Usporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 January 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:120731

S. Leovac, "Usporedba komercijalnih i novorazvijenih džemova obzirom na glikemijski indeks", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:120731

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