master's thesis
Effect of the salt on proteolytic processes and protein oxidation in the dry-cred meat products

Lucija Zovko (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Zovko, L. (2017). Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko, Lucija. "Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko, Lucija. "Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko, L. (2017). 'Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko L. Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:218422

L. Zovko, "Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:218422