University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Knezović, K. (2015). Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:994261
Knezović, Kristina. "Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:994261
Knezović, Kristina. "Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:994261
Knezović, K. (2015). 'Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:994261
Knezović K. Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:994261
K. Knezović, "Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:994261