University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Oraščanin, A. (2021). Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:492658
Oraščanin, Adna. "Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:492658
Oraščanin, Adna. "Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:492658
Oraščanin, A. (2021). 'Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:492658
Oraščanin A. Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:492658
A. Oraščanin, "Utjecaj lipoksigenaze na senzorsku kvalitetu djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:492658