master's thesis
The influence of antioxidants on the stability poppy oil

Marina Karimović (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Karimović, M. (2015). Utjecaj dodatka antioksidanasa na održivost makovog ulja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović, Marina. "Utjecaj dodatka antioksidanasa na održivost makovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović, Marina. "Utjecaj dodatka antioksidanasa na održivost makovog ulja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović, M. (2015). 'Utjecaj dodatka antioksidanasa na održivost makovog ulja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 September 2019, https://urn.nsk.hr/urn:nbn:hr:109:403884

Karimović M. Utjecaj dodatka antioksidanasa na održivost makovog ulja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2019 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:403884

M. Karimović, "Utjecaj dodatka antioksidanasa na održivost makovog ulja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:403884