Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Barišić, A. (2021). Adsorpcija kvercetina na proteine riže i badema (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:356143
Barišić, Ana. "Adsorpcija kvercetina na proteine riže i badema." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:356143
Barišić, Ana. "Adsorpcija kvercetina na proteine riže i badema." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:356143
Barišić, A. (2021). 'Adsorpcija kvercetina na proteine riže i badema', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 05 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:356143
Barišić A. Adsorpcija kvercetina na proteine riže i badema [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 September 05] Available at: https://urn.nsk.hr/urn:nbn:hr:109:356143
A. Barišić, "Adsorpcija kvercetina na proteine riže i badema", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:356143