professional thesis
Oxidative stability of vegetable oils with added propyl gallate and rosemary extract

Katica Volmut (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Volmut, K. (2010). Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina (Professional thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut, Katica. "Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut, Katica. "Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut, K. (2010). 'Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:323377

Volmut K. Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:323377

K. Volmut, "Oksidacijska stabilnost biljnih ulja s dodatkom propil galata i ekstrakta ružmarina", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:323377