master's thesis
Oxidative changes in fish fats during frozen storage

Barbara Dujšin (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Dujšin, B. (2016). Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin, Barbara. "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin, Barbara. "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin, B. (2016). 'Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin B. Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:006083

B. Dujšin, "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:006083