master's thesis
HACCP concept in processing of turkey cooked sausages

Krunoslav Vujčić (2008)
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). 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 18 August 2019, 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 2019 August 18] 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