master's thesis
Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:696021

Horvatić, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Horvatić, I. (2020). Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić, Iva. "Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić, Iva. "Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić, I. (2020). 'Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:696021

Horvatić I. Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:696021

I. Horvatić, "Utjecaj količine saharoze i trehaloze na fenolne i hlapljive komponente u punilima na bazi kupine", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:696021

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