undergraduate thesis
Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću

Andrijević, Martina
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

Cite this document

Andrijević, M. (2017). Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, Martina. "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, Martina. "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2017. https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević, M. (2017). 'Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 27 November 2020, https://urn.nsk.hr/urn:nbn:hr:182:706621

Andrijević M. Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2017 [cited 2020 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:182:706621

M. Andrijević, "Usporedba sadržaja vitamina C u svježem, kuhanom i zamrznutom voću i povrću", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:182:706621

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