undergraduate thesis
Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja

Macut, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

Macut, M. (2017). Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, Maja. "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, Maja. "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut, M. (2017). 'Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:164408

Macut M. Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:164408

M. Macut, "Utjecaj temperature prženja sjemenki na antioksidacijsku aktivnost bučinog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:164408

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