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undergraduate thesis
The effects of sugar addition on the stability of vanillin/eugenol during storage

Marija Meštrić (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

Meštrić, M. (2018). Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić, Marija. "Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić, Marija. "Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić, M. (2018). 'Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:058913

Meštrić M. Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:058913

M. Meštrić, "Utjecaj dodatka šećera na stabilnost sustava vanilin/eugenol tijekom skladištenja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:058913