master's thesis
The effect of antioxidants on the stabilization of the mixture of hazelnut oil and grape seed oil

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

Cindrić, K. (2019). Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i ulja koštice grožđa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:530385

Cindrić, Korana. "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i ulja koštice grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:530385

Cindrić, Korana. "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i ulja koštice grožđa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:530385

Cindrić, K. (2019). 'Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i ulja koštice grožđa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:530385

Cindrić K. Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i ulja koštice grožđa [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:109:530385

K. Cindrić, "Utjecaj antioksidanasa na stabilizaciju mješavine lješnjakovog ulja i ulja koštice grožđa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:530385