University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Markić, I. (2017). Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:298718
Markić, Ivana. "Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:298718
Markić, Ivana. "Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:298718
Markić, I. (2017). 'Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:298718
Markić I. Utjecaj temperature prženja sjemenki na senzorska svojstva nerafiniranog bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:298718
I. Markić, "Utjecaj temperature prženja sjemenki na senzorska svojstva 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:159:298718