Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:193847
Tokić, Valentina
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
Cite this document
Tokić, V. (2019). Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:193847
Tokić, Valentina. "Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:193847
Tokić, Valentina. "Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:193847
Tokić, V. (2019). 'Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:193847
Tokić V. Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:193847
V. Tokić, "Udjel ukupnih fenolnih spojeva i antioksidativna aktivnost kriomljevenih ljuski heljde tretiranih hemicelulazom i celulazom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:193847