doctoral thesis
Stability of fatty acid composition, phenolic and volatile compounds in varietal extra virgin olive oils during storage and heating
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:768445

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

Cite this document

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