University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Čače, A. (2016). Parametri kvalitete ribe nakon obrade netoplinskom plazmom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, Alan. "Parametri kvalitete ribe nakon obrade netoplinskom plazmom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, Alan. "Parametri kvalitete ribe nakon obrade netoplinskom plazmom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, A. (2016). 'Parametri kvalitete ribe nakon obrade netoplinskom plazmom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače A. Parametri kvalitete ribe nakon obrade netoplinskom plazmom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:670472
A. Čače, "Parametri kvalitete ribe nakon obrade netoplinskom plazmom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:670472