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