THE INFLUENCE OF MICROWAVE HEATING AND ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF COLD-PRESSED VEGETABLE OILS (M. . Begić, M. . Hrustanović, N. . Kavazović, A. . Slijepčević, J. . Đinović Stojanović, & S. . Čorbo , Trans.). (2026). Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, 74(2), 196-206. https://doi.org/10.67407/rppf.2024.2.196