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master's thesis
HACCP sustav u procesu proizvodnje purećih obarenih kobasica

Vujčić, Krunoslav
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Vujčić, K. (2008). HACCP sustav u procesu proizvodnje purećih obarenih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:346875

Vujčić, Krunoslav. "HACCP sustav u procesu proizvodnje purećih obarenih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:346875

Vujčić, Krunoslav. "HACCP sustav u procesu proizvodnje purećih obarenih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2008. https://urn.nsk.hr/urn:nbn:hr:159:346875

Vujčić, K. (2008). 'HACCP sustav u procesu proizvodnje purećih obarenih kobasica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:346875

Vujčić K. HACCP sustav u procesu proizvodnje purećih obarenih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2008 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:346875

K. Vujčić, "HACCP sustav u procesu proizvodnje purećih obarenih kobasica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2008. Available at: https://urn.nsk.hr/urn:nbn:hr:159:346875

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