undergraduate thesis
Comparison of technology of dry-cured ham production in the world

Sandra Cetin (2013)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Cite this document...

Cetin, S. (2013). Usporedba tehnološkog procesa proizvodnje pršuta u svijetu (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin, Sandra. "Usporedba tehnološkog procesa proizvodnje pršuta u svijetu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin, Sandra. "Usporedba tehnološkog procesa proizvodnje pršuta u svijetu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin, S. (2013). 'Usporedba tehnološkog procesa proizvodnje pršuta u svijetu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin S. Usporedba tehnološkog procesa proizvodnje pršuta u svijetu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:781030

S. Cetin, "Usporedba tehnološkog procesa proizvodnje pršuta u svijetu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:781030