master's thesis
Utjecaj pripreme hrane na unos polifenola iz voća i povrća
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. urn:nbn:hr:109:326470

Jovanović, Petra
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Applied Chemistry and Ecology
Sub-department of Biochemistry and Toxicology

Cite this document

Jovanović, P. (2023). Utjecaj pripreme hrane na unos polifenola iz voća i povrća (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:326470

Jovanović, Petra. "Utjecaj pripreme hrane na unos polifenola iz voća i povrća." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:326470

Jovanović, Petra. "Utjecaj pripreme hrane na unos polifenola iz voća i povrća." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:326470

Jovanović, P. (2023). 'Utjecaj pripreme hrane na unos polifenola iz voća i povrća', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:326470

Jovanović P. Utjecaj pripreme hrane na unos polifenola iz voća i povrća [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:326470

P. Jovanović, "Utjecaj pripreme hrane na unos polifenola iz voća i povrća", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:326470