undergraduate thesis
Sirevi sa smanjenom količinom soli

Ježić, Anja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

Ježić, A. (2021). Sirevi sa smanjenom količinom soli (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić, Anja. "Sirevi sa smanjenom količinom soli." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić, Anja. "Sirevi sa smanjenom količinom soli." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić, A. (2021). 'Sirevi sa smanjenom količinom soli', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:530186

Ježić A. Sirevi sa smanjenom količinom soli [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 April 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:530186

A. Ježić, "Sirevi sa smanjenom količinom soli", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:530186

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