University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Križanović, R. (2017). Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:635550
Križanović, Romana. "Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:635550
Križanović, Romana. "Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:635550
Križanović, R. (2017). 'Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:635550
Križanović R. Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:635550
R. Križanović, "Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:635550