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master's thesis
The level of nitrites in fermented and heat-treated sausages

Matea Volarić (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control
Cite this document

Volarić, M. (2012). Razine nitrita u fermentiranim i toplinski obrađenim kobasicama (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:028906

Volarić, Matea. "Razine nitrita u fermentiranim i toplinski obrađenim kobasicama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:028906

Volarić, Matea. "Razine nitrita u fermentiranim i toplinski obrađenim kobasicama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:028906

Volarić, M. (2012). 'Razine nitrita u fermentiranim i toplinski obrađenim kobasicama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 November 2019, https://urn.nsk.hr/urn:nbn:hr:159:028906

Volarić M. Razine nitrita u fermentiranim i toplinski obrađenim kobasicama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 November 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:028906

M. Volarić, "Razine nitrita u fermentiranim i toplinski obrađenim kobasicama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:028906