master's thesis
Influence of the variations in pressing temperature on the characteristics and quality of linseed oil

Đana Grčević (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Grčević, . (2011). Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević, Đana. "Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević, Đana. "Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević, . (2011). 'Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:612421

Grčević . Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612421

. Grčević, "Utjecaj promjene temperature prešanja na svojstva i kvalitetu lanenog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612421