master's thesis
The influence of pressing conditions on characteristics of oil from ordinary pumpkin seeds and naked pumpkin seeds

Viktor Saftić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Saftić, V. (2006). Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:586689

Saftić, Viktor. "Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:586689

Saftić, Viktor. "Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:586689

Saftić, V. (2006). 'Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:586689

Saftić V. Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:586689

V. Saftić, "Utjecaj uvjeta prešanja na svojstva ulja iz obične bučine koštice i koštice golice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:586689