Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Ižaković, M. (2013). Antioksidativna aktivnost ružmarina, cimeta i bosiljka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:707774
Ižaković, Maja. "Antioksidativna aktivnost ružmarina, cimeta i bosiljka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:707774
Ižaković, Maja. "Antioksidativna aktivnost ružmarina, cimeta i bosiljka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:707774
Ižaković, M. (2013). 'Antioksidativna aktivnost ružmarina, cimeta i bosiljka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:707774
Ižaković M. Antioksidativna aktivnost ružmarina, cimeta i bosiljka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:707774
M. Ižaković, "Antioksidativna aktivnost ružmarina, cimeta i bosiljka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:707774