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13.
Optimalni čas kuhanja špinače, pri katerem se izloči maksimalna masa oksalne kisline, hkrati pa se ohrani maksimalna količina antioksidantov [Elektronski vir] : raziskovalna naloga na področju kmetijstva, biotehnologije in prehrane
Gantar, Tara, 2002-
Type of material - research report
; young adult, ages 14-20
Publication and manufacture - Kranj : Gimnazija, 2021
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JCR
SNIP
JCR
SNIP
JCR
SNIP
JCR
SNIP
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