master's thesis
Effect of the length of ripening on the physico-chemical properties of the Baranja kulen

Josipa Batinić (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Batinić, J. (2014). Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić, Josipa. "Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić, Josipa. "Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić, J. (2014). 'Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić J. Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:171765

J. Batinić, "Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:171765