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master's thesis
Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke

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

Cite this document

Jovanović, D. (2012). Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović, Danijela. "Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović, Danijela. "Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović, D. (2012). 'Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:618020

Jovanović D. Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2020 October 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:618020

D. Jovanović, "Utjecaj dodatka saharoze i trehaloze na udio fenola, antioksidativnu aktivnost i boju soka jabuke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:618020

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