master's thesis
Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat

Sandra Cetin (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Cetin, S. (2015). Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin, Sandra. "Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin, Sandra. "Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin, S. (2015). 'Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin S. Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:433690

S. Cetin, "Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:433690