University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Vitko, I. (2017). Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:103090
Vitko, Ivona. "Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:103090
Vitko, Ivona. "Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:103090
Vitko, I. (2017). 'Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:103090
Vitko I. Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:103090
I. Vitko, "Utjecaj temperature prženja bučinih koštica na iskorištenje procesa proizvodnje nerafiniranog bučinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:103090