Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:871627
Majstorović, Marija
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Majstorović, M. (2013). Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:871627
Majstorović, Marija. "Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:871627
Majstorović, Marija. "Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:871627
Majstorović, M. (2013). 'Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:871627
Majstorović M. Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 September 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:871627
M. Majstorović, "Biološki aktivni sastojci višnje Maraske tijekom pripreme sirupa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:871627