master's thesis
The effect of various types of poultry and chilling method on quality of meat

Krunoslav Sedlar (2009)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Sedlar, K. (2009). Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:883383

Sedlar, Krunoslav. "Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:883383

Sedlar, Krunoslav. "Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2009. https://urn.nsk.hr/urn:nbn:hr:159:883383

Sedlar, K. (2009). 'Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:883383

Sedlar K. Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2009 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:883383

K. Sedlar, "Utjecaj vrste i spola peradi te tehnološkog procesa hlađenja na kvalitetu mesa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:159:883383