University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Brajković, A. (2017). Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:422718
Brajković, Antonija. "Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:422718
Brajković, Antonija. "Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:422718
Brajković, A. (2017). 'Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:422718
Brajković A. Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:422718
A. Brajković, "Utjecaj ambalaže na oksidacijsku stabilnost djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:422718