University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Novina, K. (2017). Oksidacija masti u mesu i mesnim proizvodima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:658911
Novina, Katarina. "Oksidacija masti u mesu i mesnim proizvodima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:658911
Novina, Katarina. "Oksidacija masti u mesu i mesnim proizvodima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:658911
Novina, K. (2017). 'Oksidacija masti u mesu i mesnim proizvodima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:658911
Novina K. Oksidacija masti u mesu i mesnim proizvodima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:658911
K. Novina, "Oksidacija masti u mesu i mesnim proizvodima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:658911