undergraduate thesis
Influence of concentration acetic acid on physico chemical and organoleptic characteristics of marinated fish

Daniela Lončar (2015)
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). 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 19 August 2019, 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 2019 August 19] 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