University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Udovičić, D. (2010). Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612617
Udovičić, Doris. "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:612617
Udovičić, Doris. "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:612617
Udovičić, D. (2010). 'Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:612617
Udovičić D. Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612617
D. Udovičić, "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612617