University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Pokec, L. (2015). Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:530931
Pokec, Lucija. "Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:530931
Pokec, Lucija. "Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:530931
Pokec, L. (2015). 'Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:530931
Pokec L. Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 June 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:530931
L. Pokec, "Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:530931