Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet Zavod za prehrambeno-tehnološko inženjerstvo Laboratorij za tehnologiju ulja i masti
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Klisović, D. (2023). Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating (Disertacija). Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović, D. (2023). 'Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating', Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, citirano: 31.05.2023., https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović D. Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating [Disertacija]. Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet; 2023 [pristupljeno 31.05.2023.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:768445
D. Klisović, "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating", Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zagreb, 2023. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:768445