Antioksidacijska svojstva čajeva i biljnih infuzija
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:458345
Lacković, Ivana
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products
Lacković, I. (2010). Antioksidacijska svojstva čajeva i biljnih infuzija (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:458345
Lacković, Ivana. "Antioksidacijska svojstva čajeva i biljnih infuzija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458345
Lacković, Ivana. "Antioksidacijska svojstva čajeva i biljnih infuzija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458345
Lacković, I. (2010). 'Antioksidacijska svojstva čajeva i biljnih infuzija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:458345
Lacković I. Antioksidacijska svojstva čajeva i biljnih infuzija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 May 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:458345
I. Lacković, "Antioksidacijska svojstva čajeva i biljnih infuzija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:458345