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undergraduate thesis
Klorofil: stabilnost i važnost u prehrambenim proizvodima

Jelena Grgić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document

Grgić, J. (2010). Klorofil: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, Jelena. "Klorofil: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, Jelena. "Klorofil: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, J. (2010). 'Klorofil: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 April 2020, https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić J. Klorofil: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2020 April 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:800756

J. Grgić, "Klorofil: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:800756

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