master's thesis
The influence of grilling temperature on the two-plated grill on the formation of heterocyclic aromatic amines in pork

Iva Zahija (2016)
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). 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 18 August 2019, 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 2019 August 18] 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