University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Lončar, D. (2015). Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:233605
Lončar, Daniela. "Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:233605
Lončar, Daniela. "Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:233605
Lončar, D. (2015). 'Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:233605
Lončar D. Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:233605
D. Lončar, "Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:233605