University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Mamilović, K. (2018). Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:724011
Mamilović, Karla. "Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:724011
Mamilović, Karla. "Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:724011
Mamilović, K. (2018). 'Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:724011
Mamilović K. Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:724011
K. Mamilović, "Utjecaj kriomljevenja na udio sterola i prehrambenih vlakana pogače uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:724011