University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Oil and Fat Technology
Cite this document
Alilović, V. (2019). Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost 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:159:814420
Alilović, Vesna. "Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:814420
Alilović, Vesna. "Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:814420
Alilović, V. (2019). 'Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:814420
Alilović V. Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:814420
V. Alilović, "Utjecaj kriomlina i ultrazvuka na antioksidacijsku aktivnost pogače uljane repice", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:814420