University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Quality Control Laboratory for Food Quality Control
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Favro, V. (2008). Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:904389
Favro, Vanja. "Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:904389
Favro, Vanja. "Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:904389
Favro, V. (2008). 'Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:904389
Favro V. Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:904389
V. Favro, "Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:904389