master's thesis
The influence of the rosemary addition on the oxidative stability and the bitterness of virgin olive oil during storage

Helena Lukačin (2008)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Lukačin, H. (2008). Utjecaj dodatka ružmarina na održivost i gorčinu djevičanskog maslinovog ulja tijekom skladištenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:062318

Lukačin, Helena. "Utjecaj dodatka ružmarina na održivost i gorčinu djevičanskog maslinovog ulja tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:062318

Lukačin, Helena. "Utjecaj dodatka ružmarina na održivost i gorčinu djevičanskog maslinovog ulja tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:062318

Lukačin, H. (2008). 'Utjecaj dodatka ružmarina na održivost i gorčinu djevičanskog maslinovog ulja tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:062318

Lukačin H. Utjecaj dodatka ružmarina na održivost i gorčinu djevičanskog maslinovog ulja tijekom skladištenja [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:159:062318

H. Lukačin, "Utjecaj dodatka ružmarina na održivost i gorčinu djevičanskog maslinovog ulja tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:062318