prikaz prve stranice dokumenta Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima
Access restricted to students and staff of home institution
master's thesis
Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima

Mihaljević, Jelena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

Mihaljević, J. (2015). Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević, Jelena. "Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević, Jelena. "Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević, J. (2015). 'Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:683578

Mihaljević J. Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:683578

J. Mihaljević, "Utjecaj tehnološke obrade na koncentraciju aflatoksina M1 u mliječnim proizvodima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:683578

Please login to the repository to save this object to your list.