University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Župić, I. (2024). Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) 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:159:403914
Župić, Ivana. "Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:403914
Župić, Ivana. "Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:403914
Župić, I. (2024). 'Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 25 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:403914
Župić I. Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 July 25] Available at: https://urn.nsk.hr/urn:nbn:hr:159:403914
I. Župić, "Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:403914