master's thesis
Utjecaj indeksa kondicije i duljine srdele na kemijski sastav

Papak, Matej
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Papak, M. (2018). Utjecaj indeksa kondicije i duljine srdele na kemijski sastav (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak, Matej. "Utjecaj indeksa kondicije i duljine srdele na kemijski sastav." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak, Matej. "Utjecaj indeksa kondicije i duljine srdele na kemijski sastav." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak, M. (2018). 'Utjecaj indeksa kondicije i duljine srdele na kemijski sastav', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak M. Utjecaj indeksa kondicije i duljine srdele na kemijski sastav [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:159:198949

M. Papak, "Utjecaj indeksa kondicije i duljine srdele na kemijski sastav", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:198949

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