prikaz prve stranice dokumenta Karotenoidi: stabilnost i važnost u prehrambenim proizvodima
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undergraduate thesis
Karotenoidi: stabilnost i važnost u prehrambenim proizvodima

Đurkan, Sanja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Đurkan, S. (2011). Karotenoidi: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:105883

Đurkan, Sanja. "Karotenoidi: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:105883

Đurkan, Sanja. "Karotenoidi: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:105883

Đurkan, S. (2011). 'Karotenoidi: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 November 2020, https://urn.nsk.hr/urn:nbn:hr:109:105883

Đurkan S. Karotenoidi: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2020 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:105883

S. Đurkan, "Karotenoidi: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:105883

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