master's thesis
The Effect of Antioxidants on the Stabilization of the Mixture of Hazelnut Oil and Linseed Oil

Marija Kovačić (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Kovačić, M. (2019). Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić, Marija. "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić, Marija. "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić, M. (2019). 'Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:543059

Kovačić M. Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2019 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:543059

M. Kovačić, "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i lanenog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:543059