master's thesis
The influence of macerated rosemary on characteristics of virgin olive oil

Ivan Stamenković (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Stamenković, I. (2007). Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:125378

Stamenković, Ivan. "Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:125378

Stamenković, Ivan. "Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:125378

Stamenković, I. (2007). 'Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:125378

Stamenković I. Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:125378

I. Stamenković, "Utjecaj dodatka maceriranog ružmarina na svojstva djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:125378