master's thesis
Impact of antioxidants on the oxidative stability of the palm grease

Anđelka Palameta (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Palameta, A. (2015). Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:913387

Palameta, Anđelka. "Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:913387

Palameta, Anđelka. "Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:913387

Palameta, A. (2015). 'Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:913387

Palameta A. Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:913387

A. Palameta, "Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost palmine masti", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:913387