undergraduate thesis
Chemical composition and umami taste of croatian wild edible mushrooms

Maja Barić (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document...

Barić, M. (2010). Kemijski sastav i umami okus samoniklih hrvatskih gljiva (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić, Maja. "Kemijski sastav i umami okus samoniklih hrvatskih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić, Maja. "Kemijski sastav i umami okus samoniklih hrvatskih gljiva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić, M. (2010). 'Kemijski sastav i umami okus samoniklih hrvatskih gljiva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:680906

Barić M. Kemijski sastav i umami okus samoniklih hrvatskih gljiva [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:159:680906

M. Barić, "Kemijski sastav i umami okus samoniklih hrvatskih gljiva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:680906