undergraduate thesis
Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:888678

Barić, Darja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Analytical Chemistry

Cite this document

Barić, D. (2019). Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić, Darja. "Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić, Darja. "Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić, D. (2019). 'Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:888678

Barić D. Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:888678

D. Barić, "Utjecaj temperature, vremena i volumnog udjela acetona na prinos polifenola ekstrahiranih iz kore mandarine pomoću mikrovalova", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:888678