master's thesis
Utjecaj kriogenog mljevenja na glukozinolate u pogači uljane repice

Ramljak, Ivana
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

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