master's thesis
Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja

Gajšek, Maja (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Gajšek, M. (2016). Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:208400

Gajšek, Maja. "Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:208400

Gajšek, Maja. "Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:208400

Gajšek, M. (2016). 'Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 July 2020, https://urn.nsk.hr/urn:nbn:hr:109:208400

Gajšek M. Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 July 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:208400

M. Gajšek, "Utjecaj parametara hladnog prešanja bučine koštice (golice) na iskorištenje bučinog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:208400

Islandora Bookmark - Please login to use this feature