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master's thesis
Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:758384

Rako, Antonija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

Rako, A. (2012). Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:758384

Rako, Antonija. "Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:758384

Rako, Antonija. "Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:758384

Rako, A. (2012). 'Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:758384

Rako A. Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:758384

A. Rako, "Antioksidativni kapacitet voćnih nektara brusnice i borovnice nakon ultrazvučne obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:758384

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