master's thesis
The influence of the extension for the output of the bark and the temperature of the head presses and the addition of antioxidants to the utilization and stability of apricot oil

Antonio Tutić (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Tutić, A. (2017). Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić, Antonio. "Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić, Antonio. "Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić, A. (2017). 'Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:845186

Tutić A. Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 March 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:845186

A. Tutić, "Utjecaj nastavka za izlaz pogače i temperature glave preše te dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice marelice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:845186