University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Saftić, V. (2006). Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:586689
Saftić, Viktor. "Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:586689
Saftić, Viktor. "Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:586689
Saftić, V. (2006). 'Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:586689
Saftić V. Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:586689
V. Saftić, "Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:586689