undergraduate thesis
Fat content, fatty acid composition and oxidation of lipids of smoked dry cured ham

Ivana Kuzmić (2018)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Kuzmić, I. (2018). Udio, sastav i stupanj oksidacije masti u dimljenom pršutu (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić, Ivana. "Udio, sastav i stupanj oksidacije masti u dimljenom pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić, Ivana. "Udio, sastav i stupanj oksidacije masti u dimljenom pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić, I. (2018). 'Udio, sastav i stupanj oksidacije masti u dimljenom pršutu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić I. Udio, sastav i stupanj oksidacije masti u dimljenom pršutu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:335397

I. Kuzmić, "Udio, sastav i stupanj oksidacije masti u dimljenom pršutu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:335397