undergraduate thesis
Antioxidant Activity of Basil, Cinnamon and Rosemary

Maja Ižaković (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...

Ižaković, M. (2013). Antioksidativna aktivnost ružmarina, cimeta i bosiljka (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković, Maja. "Antioksidativna aktivnost ružmarina, cimeta i bosiljka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković, Maja. "Antioksidativna aktivnost ružmarina, cimeta i bosiljka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković, M. (2013). 'Antioksidativna aktivnost ružmarina, cimeta i bosiljka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:707774

Ižaković M. Antioksidativna aktivnost ružmarina, cimeta i bosiljka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:707774

M. Ižaković, "Antioksidativna aktivnost ružmarina, cimeta i bosiljka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:707774