University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Kuraica, I. (2019). Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:605320
Kuraica, Ivona. "Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:605320
Kuraica, Ivona. "Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:605320
Kuraica, I. (2019). 'Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:605320
Kuraica I. Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:605320
I. Kuraica, "Utjecaj kriomljevenja na sastav fenola, sterola i antioksidacijsku aktivnost pogače lana", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:605320