master's thesis
The influence of starter cultures on sensory properties of dry fermented sausages

Valerija Truntić (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Antibiotic, Enzyme, Probiotic and Starter Cultures Technology
Cite this document...

Truntić, V. (2007). Utjecaj starter kultura na senzorska svojstva fermentiranih kobasica (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:859180

Truntić, Valerija. "Utjecaj starter kultura na senzorska svojstva fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:859180

Truntić, Valerija. "Utjecaj starter kultura na senzorska svojstva fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:859180

Truntić, V. (2007). 'Utjecaj starter kultura na senzorska svojstva fermentiranih kobasica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:859180

Truntić V. Utjecaj starter kultura na senzorska svojstva fermentiranih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:859180

V. Truntić, "Utjecaj starter kultura na senzorska svojstva fermentiranih kobasica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:859180