undergraduate thesis
Impact of seed roasting temperature on sensory characteristics of non refined pumpkin seed oil

Ivana Markić (2017)
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). 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 20 August 2019, 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 2019 August 20] 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