Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Jovanović, D. (2012). 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. 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 16 October 2024, 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 2024 October 16] 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