undergraduate thesis
Vitamin C stability during food processing

Gordana Šelo (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Šelo, G. (2012). Stabilnost vitamina C tijekom procesiranja hrane (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo, Gordana. "Stabilnost vitamina C tijekom procesiranja hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo, Gordana. "Stabilnost vitamina C tijekom procesiranja hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo, G. (2012). 'Stabilnost vitamina C tijekom procesiranja hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:648565

Šelo G. Stabilnost vitamina C tijekom procesiranja hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:648565

G. Šelo, "Stabilnost vitamina C tijekom procesiranja hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:648565