master's thesis
Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu

Zovko, Lucija
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 26 October 2021, 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 2021 October 26] 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

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