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undergraduate thesis
Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja

Dujšin, Barbara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

Dujšin, B. (2014). Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin, Barbara. "Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin, Barbara. "Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin, B. (2014). 'Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 October 2021, https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin B. Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2021 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:939720

B. Dujšin, "Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:939720

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