prikaz prve stranice dokumenta Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
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Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition
LWT - Food Science and Technology, 84 (2017); 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina; Lukić, Marina; Mofardin, Irena; Butumović, Anamarija; Koprivnjak, Olivera

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Brkić Bubola, K., Lukić, M., Mofardin, I., Butumović, A. i Koprivnjak, O. (2017). Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition. LWT - Food Science and Technology, 84., 370-377. doi: 10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina, et al. "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition." LWT - Food Science and Technology, vol. 84, 2017, str. 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, Karolina, Marina Lukić, Irena Mofardin, Anamarija Butumović i Olivera Koprivnjak. "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition." LWT - Food Science and Technology 84 (2017): 370-377. https://doi.org/10.1016/j.lwt.2017.05.069

Brkić Bubola, K., et al. (2017) 'Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition', LWT - Food Science and Technology, 84, str. 370-377. doi: 10.1016/j.lwt.2017.05.069

Brkić Bubola K, Lukić M, Mofardin I, Butumović A, Koprivnjak O. Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition. LWT - Food Science and Technology [Internet]. 2017. [pristupljeno 20.04.2024.];84:370-377. doi: 10.1016/j.lwt.2017.05.069

K. Brkić Bubola, M. Lukić, I. Mofardin, A. Butumović i O. Koprivnjak, "Filtered vs. Naturally Sedimented and Decanted Virgin Olive Oil during storage: Effect on Quality and Composition", LWT - Food Science and Technology, vol. 84, str. 370-377, 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:105786. [Citirano: 20.04.2024.]

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