University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Barišić, M. (2017). Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:371581
Barišić, Marija. "Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:371581
Barišić, Marija. "Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:371581
Barišić, M. (2017). 'Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:371581
Barišić M. Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:371581
M. Barišić, "Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:371581