undergraduate thesis
The influence of the flaxseed preparation on the usage of cold-pressed flaxseed oil

Marijana Tomljanović (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Cite this document...

Tomljanović, M. (2017). Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović, Marijana. "Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović, Marijana. "Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović, M. (2017). 'Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:109:999564

Tomljanović M. Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:999564

M. Tomljanović, "Utjecaj pripreme sjemenke lana na iskorištenje hladno prešanog lanenog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:999564