master's thesis
Impact of antioxidants and microwave heating to the sustainability of chia oil (Salvia hispanica L.)

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

Matić, M. (2015). Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.) (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić, Mateja. "Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić, Mateja. "Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić, M. (2015). 'Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:899229

Matić M. Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.) [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2020 January 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:899229

M. Matić, "Utjecaj antioksidanasa i mikrovalnog zagrijavanja na održivost ulja chie (Salvia hispanica L.)", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:899229

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