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undergraduate thesis
Oksidacijska stabilnost macerata cvijeta nevena i mrkve

Vrebac, Anđela
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Vrebac, A. (2021). Oksidacijska stabilnost macerata cvijeta nevena i mrkve (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac, Anđela. "Oksidacijska stabilnost macerata cvijeta nevena i mrkve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac, Anđela. "Oksidacijska stabilnost macerata cvijeta nevena i mrkve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac, A. (2021). 'Oksidacijska stabilnost macerata cvijeta nevena i mrkve', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 October 2021, https://urn.nsk.hr/urn:nbn:hr:109:764876

Vrebac A. Oksidacijska stabilnost macerata cvijeta nevena i mrkve [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2021 October 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:764876

A. Vrebac, "Oksidacijska stabilnost macerata cvijeta nevena i mrkve", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:764876

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