Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. urn:nbn:hr:159:344698
Skenderović, Branka
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Skenderović, B. (2008). Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344698
Skenderović, Branka. "Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:344698
Skenderović, Branka. "Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:344698
Skenderović, B. (2008). 'Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:344698
Skenderović B. Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 May 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:344698
B. Skenderović, "Polifenolni spojevi i antioksidacijski kapacitet želiranih proizvoda mandarine i klementine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344698