University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Roksandić, P. (2024). Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096194
Roksandić, Petra. "Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:096194
Roksandić, Petra. "Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:096194
Roksandić, P. (2024). 'Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:096194
Roksandić P. Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 October 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096194
P. Roksandić, "Utjecaj ultrazvuka i hladnog prešanja na sastav tokoferola i tokotrienola u ulju sjemenki grožđa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096194