University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Lovrek, L. (2017). Stabilnost ulja tijekom procesa prženja u kućanstvu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:125188
Lovrek, Lea. "Stabilnost ulja tijekom procesa prženja u kućanstvu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:125188
Lovrek, Lea. "Stabilnost ulja tijekom procesa prženja u kućanstvu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:125188
Lovrek, L. (2017). 'Stabilnost ulja tijekom procesa prženja u kućanstvu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:125188
Lovrek L. Stabilnost ulja tijekom procesa prženja u kućanstvu [Master's 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:159:125188
L. Lovrek, "Stabilnost ulja tijekom procesa prženja u kućanstvu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:125188