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). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. 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 08 October 2024, 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 2024 October 08] 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