master's thesis
Quality of salt in process of salting anchovies – Engraulis encrasicholus

Asia Međedović (2005)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Međedović, A. (2005). Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:827030

Međedović, Asia. "Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:827030

Međedović, Asia. "Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2005. https://urn.nsk.hr/urn:nbn:hr:159:827030

Međedović, A. (2005). 'Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:827030

Međedović A. Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2005 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:827030

A. Međedović, "Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2005. Available at: https://urn.nsk.hr/urn:nbn:hr:159:827030