Betalaini: stabilnost i važnost u prehrambenim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:647056
Kožić, Snježana
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Fruits and Vegetables Technology
Kožić, S. (2011). Betalaini: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:647056
Kožić, Snježana. "Betalaini: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:647056
Kožić, Snježana. "Betalaini: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:647056
Kožić, S. (2011). 'Betalaini: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:647056
Kožić S. Betalaini: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:647056
S. Kožić, "Betalaini: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:647056