undergraduate thesis
Effect of high hydrostatic pressure freezing on the quality of poultry meat

Lucija Pokec (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Pokec, L. (2015). Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:530931

Pokec, Lucija. "Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:530931

Pokec, Lucija. "Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:530931

Pokec, L. (2015). 'Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:530931

Pokec L. Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:530931

L. Pokec, "Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:530931