undergraduate thesis
The stability of eugenol in xanthan/sugar model systems

Ivana Balen (2018)
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). 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 17 July 2019, 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 2019 July 17] 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