undergraduate thesis
Comparision of the vitamin C content in fresh, cooked and frozen fruits and vegetables

Martina Andrijević (2017)
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry
Cite this document

Andrijević, M. (2017). Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, Martina. "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, Martina. "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, M. (2017). 'Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 13 October 2019, https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević M. Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2017 [cited 2019 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:182:706621

M. Andrijević, "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:182:706621