Klisović, D. (2023). Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović, Dora. "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović, D. (2023). 'Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:768445
Klisović D. Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 May 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:768445
D. Klisović, "Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:768445