University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology of Milk and Milk Products
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Perešin, B. (2023). Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:266218
Perešin, Barbara. "Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:266218
Perešin, Barbara. "Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:266218
Perešin, B. (2023). 'Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:266218
Perešin B. Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:266218
B. Perešin, "Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:266218