undergraduate thesis
Impact of cold pressing on the utilization of poppy oil

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 20 March 2019, 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 2019 March 20] 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