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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 10 October 2024, 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 2024 October 10] 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