University of Applied Sciences Marko Marulic of Knin Food Technology
Cite this document
Račić, B. (2014). Utjecaj načina prerade na udio fenolnih spojeva u plodovima smokava (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:626846
Račić, Biljana. "Utjecaj načina prerade na udio fenolnih spojeva u plodovima smokava." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2014. https://urn.nsk.hr/urn:nbn:hr:121:626846
Račić, Biljana. "Utjecaj načina prerade na udio fenolnih spojeva u plodovima smokava." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2014. https://urn.nsk.hr/urn:nbn:hr:121:626846
Račić, B. (2014). 'Utjecaj načina prerade na udio fenolnih spojeva u plodovima smokava', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 01 October 2024, https://urn.nsk.hr/urn:nbn:hr:121:626846
Račić B. Utjecaj načina prerade na udio fenolnih spojeva u plodovima smokava [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2014 [cited 2024 October 01] Available at: https://urn.nsk.hr/urn:nbn:hr:121:626846
B. Račić, "Utjecaj načina prerade na udio fenolnih spojeva u plodovima smokava", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:121:626846