Optimalni čas kuhanja špinače, pri katerem se izloči maksimalna masa oksalne kisline, hkrati pa se ohrani maksimalna količina antioksidantov : raziskovalna naloga na področju kmetijstva, biotehnologije in prehrane

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Optimalni čas kuhanja špinače, pri katerem se izloči maksimalna masa oksalne kisline, hkrati pa se ohrani maksimalna količina antioksidantov : 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

Language - slovenian

COBISS.SI-ID - 122109699

Link(s):
https://zbirke.zotks.si/2021/resources/SS_Druga_podrocja_638920.pdf

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Author
Gantar, Tara, 2002-

Other authors
Flajnik, Petra | Srečanje mladih raziskovalcev Slovenije

Topics
špinača

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Library/institution	City	Acronym	For loan	Other holdings
Regional and Study Library, Murska Sobota	Murska Sobota	SIKMS	reading room 1 cop.

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Year	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

Links to authors' personal bibliographies	Links to information on researchers in the SICRIS system
Gantar, Tara, 2002-
Flajnik, Petra

Source: Personal bibliographies and: SICRIS

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