University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Relatić, I. (2014). Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:765165
Relatić, Ivona. "Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:765165
Relatić, Ivona. "Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:765165
Relatić, I. (2014). 'Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:765165
Relatić I. Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:765165
I. Relatić, "Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:765165