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master's thesis
Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.

Razum, Maja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Razum, M. (2006). Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L. (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:815888

Razum, Maja. "Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:815888

Razum, Maja. "Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:815888

Razum, M. (2006). 'Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:815888

Razum M. Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L. [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:815888

M. Razum, "Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:815888

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