master's thesis
Impact of processing conditions of pumpkin seed on fatty acid and tocopherol content in pumpkin seed oil

Hrvoje Ivaci (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Ivaci, H. (2005). Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:695522

Ivaci, Hrvoje. "Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:695522

Ivaci, Hrvoje. "Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:695522

Ivaci, H. (2005). 'Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:695522

Ivaci H. Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:695522

H. Ivaci, "Utjecaj uvjeta prerade bučinih koštica na sastav masnih kiselina i tokoferola u bučinom ulju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:695522