undergraduate thesis
Chlorophyll: the importance of stability in food products

Jelena Grgić (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Grgić, J. (2010). Klorofil: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, Jelena. "Klorofil: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, Jelena. "Klorofil: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:800756

Grgić, J. (2010). 'Klorofil: 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:109:800756

Grgić J. Klorofil: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:800756

J. Grgić, "Klorofil: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:800756