master's thesis
Microbiological quality of lamb sack (mišina) and cheese ripened in lamb sack

Mija Filipčić (2011)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
Cite this document...

Filipčić, M. (2011). Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić, Mija. "Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić, Mija. "Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić, M. (2011). 'Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:410714

Filipčić M. Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:410714

M. Filipčić, "Mikrobiološka kakvoća ovčje mišine i sira iz ovčje mišine", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:410714