Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Food Engineering
Cite this document
Mutić, J. (2020). Stabilizacija pileće masti sa antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:200683
Mutić, Jelena. "Stabilizacija pileće masti sa antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:200683
Mutić, Jelena. "Stabilizacija pileće masti sa antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:200683
Mutić, J. (2020). 'Stabilizacija pileće masti sa antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:200683
Mutić J. Stabilizacija pileće masti sa antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:200683
J. Mutić, "Stabilizacija pileće masti sa antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:200683