undergraduate thesis
Batalains: stability and importance in food products

Snježana Kožić (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Kožić, S. (2011). Betalaini: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:647056

Kožić, Snježana. "Betalaini: 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:109:647056

Kožić, Snježana. "Betalaini: 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:109:647056

Kožić, S. (2011). 'Betalaini: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 May 2019, https://urn.nsk.hr/urn:nbn:hr:109:647056

Kožić S. Betalaini: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2019 May 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:647056

S. Kožić, "Betalaini: 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:109:647056