master's thesis
Quality changes of oils during deep-fat frying of food from animal origin

Vanja Favro (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Favro, V. (2008). Promjene kvalitete ulja tijekom prženja namirnica životinjskog porijekla (Master's thesis). 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 18 August 2019, 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 2019 August 18] 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