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Bešter, Erika
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1

Chemical changes in extra virgin olive oils from Slovenian ..:

Bešter, Erika ; Butinar, Bojan ; Bučar-Miklavčič, Milena.
Food Chemistry.  108 (2008)  2 - p. 446-454 , 2008
Link: https://doi.org/10.1016/..
 
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2

Oksidacijska stabilnost ekstra deviških oljčnih olj Slovens..:

Bešter, Erika
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118870.  , 2020
Link: https://repozitorij.uni-..
 
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3

Variations of phenolic compounds and sensory properties of ..:

Bučar-Miklavčič, Milena ; Golob, Terezija ; Valenčič, Vasilij...
info:eu-repo/semantics/altIdentifier/pissn/2221-870X.  , 2016
Link: https://repozitorij.upr...
 
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4

Variations of phenolic compounds and sensory properties of ..:

Bučar-Miklavčič, Milena ; Golob, Terezija ; Valenčič, Vasilij...
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=84317.  , 2016
Link: https://repozitorij.uni-..
 
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5

Karotenoidi v oljčnem olju:

Bešter, Erika ; Bučar-Miklavčič, Milena ; Butinar, Bojan.
info:eu-repo/semantics/altIdentifier/pissn/1408-533X.  , 2015
Link: https://repozitorij.upr...
 
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6

Evaluation of measurement uncertainty for the methods of an..:

Butinar, Bojan ; Bučar-Miklavčič, Milena ; Bešter, Erika.
info:eu-repo/semantics/altIdentifier/pissn/1408-533X.  , 2015
Link: https://repozitorij.upr...
 
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7

Evaluation of the acidity in samples of virgin olive oil fo..:

Valenčič, Vasilij ; Bešter, Erika ; Bučar-Miklavčič, Milena.
info:eu-repo/semantics/altIdentifier/pissn/1408-533X.  , 2015
Link: https://repozitorij.upr...
 
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8

The influence of Slovenian traditional and modified Spanish..:

Valenčič, Vasilij ; Bešter, Erika ; Bučar-Miklavčič, Milena..
https://repozitorij.upr.si/IzpisGradiva.php?id=4116.  , 2013
Link: https://repozitorij.upr...
 
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