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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 29 March 2024, 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 2024 March 29] 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