University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Želehovski, K. (2012). Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:622912
Želehovski, Kristina. "Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:622912
Želehovski, Kristina. "Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:622912
Želehovski, K. (2012). 'Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:622912
Želehovski K. Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:622912
K. Želehovski, "Utjecaj načina proizvodnje repičinog ulja iz kultivara Toccata na udio bioaktivnih komponenata", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:622912