master's thesis
Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive

Cikoš, Ana-Marija (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Cikoš, A. M. (2017). Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš, Ana Marija. "Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš, Ana Marija. "Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš, A. M. (2017). 'Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 July 2020, https://urn.nsk.hr/urn:nbn:hr:109:224173

Cikoš AM. Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2020 July 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:224173

A. M. Cikoš, "Utjecaj parametara prešanja i dodatka antioksidanasa na iskorištenje i stabilnost ulja koštice šljive", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:224173

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