master's thesis
Cocoa Shell Bioactive Component Profile and the Impact of Cold Plasma Treatment on their Composition and Content

Ivana Križić (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Cite this document...

Križić, I. (2018). Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić, Ivana. "Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić, Ivana. "Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić, I. (2018). 'Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:883448

Križić I. Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:883448

I. Križić, "Profil bioaktivnih tvari kakaove ljuske i utjecaj obrade hladnom plazmom na njihov sastav i udio", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:883448