master's thesis
Quality of cooked fresh cheese made from cow and sheep milk and whey

Ivan Novak (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products
Cite this document...

Novak, I. (2011). Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak, Ivan. "Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak, Ivan. "Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak, I. (2011). 'Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:486471

Novak I. Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:486471

I. Novak, "Kvaliteta kuhanih svježih sireva od kravljeg i ovčjeg mlijeka te sirutke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:486471