University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Majcen, K. (2022). Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:766744
Majcen, Krešimir. "Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:766744
Majcen, Krešimir. "Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:766744
Majcen, K. (2022). 'Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:766744
Majcen K. Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:766744
K. Majcen, "Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:766744