undergraduate thesis
Stability of glucosinolates during processing

Ines Kurečić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Kurečić, I. (2014). Stabilnost glukozinolata tijekom procesiranja : završni rad (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić, Ines. "Stabilnost glukozinolata tijekom procesiranja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić, Ines. "Stabilnost glukozinolata tijekom procesiranja : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić, I. (2014). 'Stabilnost glukozinolata tijekom procesiranja : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 May 2019, https://urn.nsk.hr/urn:nbn:hr:109:583882

Kurečić I. Stabilnost glukozinolata tijekom procesiranja : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 May 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:583882

I. Kurečić, "Stabilnost glukozinolata tijekom procesiranja : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:583882