University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Smajić, E. (2023). Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:984480
Smajić, Edina. "Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:984480
Smajić, Edina. "Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:984480
Smajić, E. (2023). 'Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:984480
Smajić E. Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:984480
E. Smajić, "Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:984480