University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Razum, M. (2006). Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L. (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:815888
Razum, Maja. "Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:815888
Razum, Maja. "Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:815888
Razum, M. (2006). 'Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:815888
Razum M. Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L. [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 April 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:815888
M. Razum, "Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:815888