master's thesis
The influence of the olive variety and processing system on the sterol content in olive oil

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

Radosavljević, D. (2007). Utjecaj sorte i načina prerade na sterole u maslinovom ulju (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:140416

Radosavljević, Dana. "Utjecaj sorte i načina prerade na sterole u maslinovom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:140416

Radosavljević, Dana. "Utjecaj sorte i načina prerade na sterole u maslinovom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:140416

Radosavljević, D. (2007). 'Utjecaj sorte i načina prerade na sterole u maslinovom ulju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:140416

Radosavljević D. Utjecaj sorte i načina prerade na sterole u maslinovom ulju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:140416

D. Radosavljević, "Utjecaj sorte i načina prerade na sterole u maslinovom ulju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:140416