University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Heleš, S. (2014). Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:662946
Heleš, Sanja. "Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:662946
Heleš, Sanja. "Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:662946
Heleš, S. (2014). 'Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:662946
Heleš S. Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:662946
S. Heleš, "Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog 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:159:662946