master's thesis
Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method

Pek, Elvira
University of Zagreb
Faculty of Chemical Engineering and Technology

Cite this document

Pek, E. (2019). Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method (Master's thesis). Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek, Elvira. "Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method." Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek, Elvira. "Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method." Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek, E. (2019). 'Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method', Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, accessed 22 February 2024, https://urn.nsk.hr/urn:nbn:hr:149:093434

Pek E. Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method [Master's thesis]. Zagreb: University of Zagreb, Faculty of Chemical Engineering and Technology; 2019 [cited 2024 February 22] Available at: https://urn.nsk.hr/urn:nbn:hr:149:093434

E. Pek, "Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method", Master's thesis, University of Zagreb, Faculty of Chemical Engineering and Technology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:149:093434

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