undergraduate thesis
The effect of seed roasting temperature on antioxidant activity of pumpkin seed oil

Maja Macut (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Macut, M. (2017). Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, Maja. "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, Maja. "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, M. (2017). 'Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut M. Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:164408

M. Macut, "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:164408