Bunjik, I. (2016). Utjecaj hladnog prešanja na iskorištenje makovog ulja (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:820092
Bunjik, Ivona. "Utjecaj hladnog prešanja na iskorištenje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:820092
Bunjik, Ivona. "Utjecaj hladnog prešanja na iskorištenje makovog ulja." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:820092
Bunjik, I. (2016). 'Utjecaj hladnog prešanja na iskorištenje makovog ulja', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:820092
Bunjik I. Utjecaj hladnog prešanja na iskorištenje makovog ulja [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:820092
I. Bunjik, "Utjecaj hladnog prešanja na iskorištenje makovog ulja", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:820092