undergraduate thesis
Optimiranje DSC metode za određivanje oksidacijske stabilnosti ulja

Hojka, Ivana
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 09 October 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 October 09] 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

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