University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Ramljak, I. (2019). Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:071873
Ramljak, Ivana. "Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:071873
Ramljak, Ivana. "Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:071873
Ramljak, I. (2019). 'Utjecaj kriogenog mljevenja na glukozinolate u pogači 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:159:071873
Ramljak I. Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:071873
I. Ramljak, "Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:071873