University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Section for Food Plant Design
Cite this document
Solarić, T. (2017). Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612996
Solarić, Tea. "Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:612996
Solarić, Tea. "Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:612996
Solarić, T. (2017). 'Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:612996
Solarić T. Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612996
T. Solarić, "Policiklički aromatski ugljikovodici u minimalno procesiranom krumpiru prženom u dubokom ulju suncokreta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612996