undergraduate thesis
Utjecaj dimljenja na kvalitetu sušene šunke

Pehar, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Pehar, K. (2017). Utjecaj dimljenja na kvalitetu sušene šunke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:087088

Pehar, Katarina. "Utjecaj dimljenja na kvalitetu sušene šunke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:087088

Pehar, Katarina. "Utjecaj dimljenja na kvalitetu sušene šunke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:087088

Pehar, K. (2017). 'Utjecaj dimljenja na kvalitetu sušene šunke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:087088

Pehar K. Utjecaj dimljenja na kvalitetu sušene šunke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:087088

K. Pehar, "Utjecaj dimljenja na kvalitetu sušene šunke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:087088

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