master's thesis
Influence of salt on the organoleptic characteristics of anchovies – Engraulis encrasicholus L.

Maja Razum (2006)
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). 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 21 August 2019, 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 2019 August 21] 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