University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Sačić, M. (2022). Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:674474
Sačić, Mihaela. "Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:674474
Sačić, Mihaela. "Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:674474
Sačić, M. (2022). 'Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:674474
Sačić M. Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:674474
M. Sačić, "Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:674474