Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:777726
Šiptar, Paula
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Fruits and Vegetables Preservation and Processing
Šiptar, P. (2021). Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:777726
Šiptar, Paula. "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:777726
Šiptar, Paula. "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:777726
Šiptar, P. (2021). 'Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:777726
Šiptar P. Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:777726
P. Šiptar, "Utjecaj vrste otapala na udio ukupnih fenola u ekstraktu lista smokve", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:777726