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