undergraduate thesis
Utjecaj hladnog prešanja na iskorištenje makovog ulja

Bunjik, Ivona
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 18 September 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 September 18] 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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