master's thesis
Utjecaj kriomljevenja na polifenolne spojeve pogače uljane repice

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

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