University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Šepak, A. (2017). Utjecaj soljenja na kvalitetu sušene šunke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:765934
Šepak, Andrea. "Utjecaj soljenja na kvalitetu sušene šunke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:765934
Šepak, Andrea. "Utjecaj soljenja na kvalitetu sušene šunke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:765934
Šepak, A. (2017). 'Utjecaj soljenja na kvalitetu sušene šunke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:765934
Šepak A. Utjecaj soljenja na kvalitetu sušene šunke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 March 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:765934
A. Šepak, "Utjecaj soljenja na kvalitetu sušene šunke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:765934