master's thesis
Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:256324

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

Cite this document

Botak, I. (2020). Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:256324

Botak, Ivana. "Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:256324

Botak, Ivana. "Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:256324

Botak, I. (2020). 'Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:256324

Botak I. Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 September 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:256324

I. Botak, "Utjecaj dodatka saharoze i trehaloze na adsorpciju fenola aronije na proteine graška", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:256324

Islandora Bookmark - Please login to use this feature