professional thesis
Infuence of different antixodants and plant extracts on breakfast cereals stability

Maja Sajdl (2013)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology
Cite this document...

Sajdl, M. (2013). Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl, Maja. "Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl, Maja. "Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl, M. (2013). 'Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:176977

Sajdl M. Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:176977

M. Sajdl, "Utjecaj različitih antioksidansa i biljnih ekstrakata na stabilnost žitarica za doručak", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:176977