master's thesis
Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:604971

Kurečić, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Kurečić, I. (2016). Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:604971

Kurečić, Ines. "Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:604971

Kurečić, Ines. "Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:604971

Kurečić, I. (2016). 'Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:604971

Kurečić I. Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:604971

I. Kurečić, "Utjecaj hladnog prešanja i dodatka antioksidanasa na održivost ulja iz koštice marelice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:604971

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