undergraduate thesis
Antioxidant Activity of Selected Types of Flours

Nives Resiga (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Resiga, N. (2013). Antioksidativna aktivnost odabranih vrsta brašna (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga, Nives. "Antioksidativna aktivnost odabranih vrsta brašna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga, Nives. "Antioksidativna aktivnost odabranih vrsta brašna." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga, N. (2013). 'Antioksidativna aktivnost odabranih vrsta brašna', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:151569

Resiga N. Antioksidativna aktivnost odabranih vrsta brašna [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:151569

N. Resiga, "Antioksidativna aktivnost odabranih vrsta brašna", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:151569