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undergraduate thesis
Oksidacija lipida
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:316276

Šego, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Fruits and Vegetables Technology

Cite this document

Šego, J. (2011). Oksidacija lipida (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:316276

Šego, Jelena. "Oksidacija lipida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:316276

Šego, Jelena. "Oksidacija lipida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:316276

Šego, J. (2011). 'Oksidacija lipida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 17 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:316276

Šego J. Oksidacija lipida [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2021 September 17] Available at: https://urn.nsk.hr/urn:nbn:hr:109:316276

J. Šego, "Oksidacija lipida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:316276

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