master's thesis
Protein content and enzyme activity of selected honey types

Katarina Sakoman (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Cite this document...

Sakoman, K. (2012). Udio proteina i enzimska aktivnost izabranih vrsta meda (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman, Katarina. "Udio proteina i enzimska aktivnost izabranih vrsta meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman, Katarina. "Udio proteina i enzimska aktivnost izabranih vrsta meda." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman, K. (2012). 'Udio proteina i enzimska aktivnost izabranih vrsta meda', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:631871

Sakoman K. Udio proteina i enzimska aktivnost izabranih vrsta meda [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:631871

K. Sakoman, "Udio proteina i enzimska aktivnost izabranih vrsta meda", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:631871