undergraduate thesis
The basic parameters of quality and fatty acid composition of rapeseed

Mia Ivanov (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology
Cite this document...

Ivanov, M. (2016). Osnovni parametri kvalitete i sastav masnih kiselina uljane repice (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina uljane repice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov, Mia. "Osnovni parametri kvalitete i sastav masnih kiselina uljane repice." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov, M. (2016). 'Osnovni parametri kvalitete i sastav masnih kiselina uljane repice', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:852354

Ivanov M. Osnovni parametri kvalitete i sastav masnih kiselina uljane repice [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:852354

M. Ivanov, "Osnovni parametri kvalitete i sastav masnih kiselina uljane repice", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:852354