undergraduate thesis
Vitamin E: stability and importance in food products

Marina Dominković (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology
Cite this document...

Dominković, M. (2012). Vitamin E: stabilnost i važnost u prehrambenim proizvodima (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković, Marina. "Vitamin E: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković, Marina. "Vitamin E: stabilnost i važnost u prehrambenim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković, M. (2012). 'Vitamin E: stabilnost i važnost u prehrambenim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:575506

Dominković M. Vitamin E: stabilnost i važnost u prehrambenim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2019 March 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:575506

M. Dominković, "Vitamin E: stabilnost i važnost u prehrambenim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:575506