University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Jatić, E. (2008). Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:498500
Jatić, Emira. "Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:498500
Jatić, Emira. "Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:498500
Jatić, E. (2008). 'Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:498500
Jatić E. Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 July 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:498500
E. Jatić, "Utjecaj dodatka ružmarina na stabilnost suncokretovog i djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:498500