master's thesis
Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta

Mikulić, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Mikulić, A. (2018). Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić, Ana. "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić, Ana. "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić, A. (2018). 'Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić A. Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:344234

A. Mikulić, "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344234

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