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doctoral thesis
Antioxidant capacity of honey and changes during processing and storage

Ivana Flanjak (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality
Cite this document

Flanjak, I. (2012). Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak, Ivana. "Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak, Ivana. "Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak, I. (2012). 'Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:121356

Flanjak I. Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 October 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:121356

I. Flanjak, "Antioksidativni kapacitet meda i promjene tijekom procesiranja i skladištenja", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:121356