undergraduate thesis
Anthocyanins: importance of stability in food products

Valentina Besten (2011)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Besten, V. (2011). Antocijani: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:431176

Besten, Valentina. "Antocijani: 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:109:431176

Besten, Valentina. "Antocijani: 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:109:431176

Besten, V. (2011). 'Antocijani: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:431176

Besten V. Antocijani: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:431176

V. Besten, "Antocijani: 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:109:431176