undergraduate thesis
Utjecaj hladnog prešanja na iskorištenje makovog ulja

Ivona Bunjik (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document

Bunjik, I. (2016). Utjecaj hladnog prešanja na iskorištenje makovog ulja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik, Ivona. "Utjecaj hladnog prešanja na iskorištenje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik, Ivona. "Utjecaj hladnog prešanja na iskorištenje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik, I. (2016). 'Utjecaj hladnog prešanja na iskorištenje makovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2020, https://urn.nsk.hr/urn:nbn:hr:109:820092

Bunjik I. Utjecaj hladnog prešanja na iskorištenje makovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2020 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:820092

I. Bunjik, "Utjecaj hladnog prešanja na iskorištenje makovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:820092

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