master's thesis
Bioelectrical properties of thawed sea bass stored at -18 ºC with fluctuations in temperature

Doris Udovičić (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Udovičić, D. (2010). Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić, Doris. "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić, Doris. "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić, D. (2010). 'Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić D. Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature [Master's 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:159:612617

D. Udovičić, "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612617