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master's thesis
Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine

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

Cite this document

Adamović, M. (2011). Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović, Maja. "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović, Maja. "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović, M. (2011). 'Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 December 2020, https://urn.nsk.hr/urn:nbn:hr:109:152287

Adamović M. Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2020 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:152287

M. Adamović, "Utjecaj dodatka šećera i škrobova na stabilnost antocijana soka kupine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:152287

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