University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Jurković, K. (2020). Proteolitički procesi u dimljenom pršutu nakon faze zrenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:846634
Jurković, Karmen. "Proteolitički procesi u dimljenom pršutu nakon faze zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:846634
Jurković, Karmen. "Proteolitički procesi u dimljenom pršutu nakon faze zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:846634
Jurković, K. (2020). 'Proteolitički procesi u dimljenom pršutu nakon faze zrenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:846634
Jurković K. Proteolitički procesi u dimljenom pršutu nakon faze zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:846634
K. Jurković, "Proteolitički procesi u dimljenom pršutu nakon faze zrenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:846634