undergraduate thesis
Antioxidant Activity of Thyme, Marjoram and Parsley

Božena Marcikić (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Marcikić, B. (2013). Antioksidativna aktivnost majčine dušice, mažurana i peršina (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić, Božena. "Antioksidativna aktivnost majčine dušice, mažurana i peršina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić, Božena. "Antioksidativna aktivnost majčine dušice, mažurana i peršina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić, B. (2013). 'Antioksidativna aktivnost majčine dušice, mažurana i peršina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:853677

Marcikić B. Antioksidativna aktivnost majčine dušice, mažurana i peršina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 March 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:853677

B. Marcikić, "Antioksidativna aktivnost majčine dušice, mažurana i peršina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:853677