University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Sivrić, I. (2017). Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić, Ivona. "Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić, Ivona. "Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić, I. (2017). 'Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić I. Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:970554
I. Sivrić, "Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:970554