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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 29 March 2024, 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 2024 March 29] 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