diplomski rad
Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method

Pek, Elvira
Sveučilište u Zagrebu
Fakultet kemijskog inženjerstva i tehnologije

Citirajte ovaj rad

Pek, E. (2019). Influence of typical cooking processes on the arsenic speciation in common edible mushrooms - determination with HPLC-ICP-MS method (Diplomski rad). Zagreb: Sveučilište u Zagrebu, Fakultet kemijskog inženjerstva i tehnologije. Preuzeto s 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." Diplomski rad, Sveučilište u Zagrebu, Fakultet kemijskog inženjerstva i tehnologije, 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." Diplomski rad, Sveučilište u Zagrebu, Fakultet kemijskog inženjerstva i tehnologije, 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', Diplomski rad, Sveučilište u Zagrebu, Fakultet kemijskog inženjerstva i tehnologije, citirano: 17.02.2024., 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 [Diplomski rad]. Zagreb: Sveučilište u Zagrebu, Fakultet kemijskog inženjerstva i tehnologije; 2019 [pristupljeno 17.02.2024.] Dostupno na: 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", Diplomski rad, Sveučilište u Zagrebu, Fakultet kemijskog inženjerstva i tehnologije, Zagreb, 2019. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:149:093434

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