University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Dujšin, B. (2016). Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:006083
Dujšin, Barbara. "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:006083
Dujšin, Barbara. "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:006083
Dujšin, B. (2016). 'Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:006083
Dujšin B. Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 July 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:006083
B. Dujšin, "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:006083