undergraduate thesis
Quality and fatty acid composition of virgin olive oil from Konavle region

Mia Bećir (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Bećir, M. (2014). Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir, M. (2014). 'Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:832198

Bećir M. Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:832198

M. Bećir, "Osnovni parametri kvalitete i sastav masnih kiselina djevičanskog maslinovog ulja s područja Konavala", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:832198