University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Mandura, A. (2018). Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:370182
Mandura, Ana. "Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:370182
Mandura, Ana. "Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:370182
Mandura, A. (2018). 'Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:370182
Mandura A. Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:370182
A. Mandura, "Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:370182