University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Brcko, J. (2019). Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:828172
Brcko, Juraj. "Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:828172
Brcko, Juraj. "Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:828172
Brcko, J. (2019). 'Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:828172
Brcko J. Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:828172
J. Brcko, "Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:828172