master's thesis
Impact of antioxidants on oxidative stability of rapeseed oil

Tamara Bigić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Bigić, T. (2014). Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić, Tamara. "Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić, Tamara. "Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić, T. (2014). 'Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:412480

Bigić T. Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:412480

T. Bigić, "Utjecaj dodataka mješavine antioksidanasa na oksidacijsku stabilnost repičinog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:412480