undergraduate thesis
Cholesterol content in fermented and semi-dry sausages

Matea Volarić (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document...

Volarić, M. (2010). Udio kolesterola u trajnim i polutrajnim kobasicama (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić, Matea. "Udio kolesterola u trajnim i polutrajnim kobasicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić, Matea. "Udio kolesterola u trajnim i polutrajnim kobasicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić, M. (2010). 'Udio kolesterola u trajnim i polutrajnim kobasicama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić M. Udio kolesterola u trajnim i polutrajnim kobasicama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:458718

M. Volarić, "Udio kolesterola u trajnim i polutrajnim kobasicama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:458718