University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Hojka, I. (2022). Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:641514
Hojka, Ivana. "Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:641514
Hojka, Ivana. "Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:641514
Hojka, I. (2022). 'Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:641514
Hojka I. Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 July 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:641514
I. Hojka, "Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:641514