master's thesis
Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje

Zahija, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Zahija, I. (2016). Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:830631

Zahija, Iva. "Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:830631

Zahija, Iva. "Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:830631

Zahija, I. (2016). 'Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:830631

Zahija I. Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:830631

I. Zahija, "Utjecaj temperature pečenja na dvopločnom žaru na tvorbu heterocikličkih aromatskih amina u svinje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:830631

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