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HMF formation and colour change of bitter orange and sweet orange jams during storage
Croatian journal of food science and technology, 2 (2010), 2; 11-15. urn:nbn:hr:109:347324


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Kopjar, M., Đurkan, I. i Piližota, V. (2010). HMF formation and colour change of bitter orange and sweet orange jams during storage. Croatian journal of food science and technology, 2. (2), 11-15. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, Mirela, et al. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology, vol. 2, br. 2, 2010, str. 11-15. https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, Mirela, Ivana Đurkan i Vlasta Piližota. "HMF formation and colour change of bitter orange and sweet orange jams during storage." Croatian journal of food science and technology 2, br. 2 (2010): 11-15. https://urn.nsk.hr/urn:nbn:hr:109:347324

Kopjar, M., Đurkan, I. i Piližota, V. (2010) 'HMF formation and colour change of bitter orange and sweet orange jams during storage', Croatian journal of food science and technology, 2(2), str. 11-15. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:347324 (Datum pristupa: 03.04.2025.)

Kopjar M, Đurkan I, Piližota V. HMF formation and colour change of bitter orange and sweet orange jams during storage. Croatian journal of food science and technology [Internet]. 28.12.2010. [pristupljeno 03.04.2025.];2(2):11-15. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:347324

M. Kopjar, I. Đurkan i V. Piližota, "HMF formation and colour change of bitter orange and sweet orange jams during storage", Croatian journal of food science and technology, vol. 2, br. 2, str. 11-15, Prosinac 2010. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:347324. [Citirano: 03.04.2025.]

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