master's thesis
Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica

Sačić, Mihaela
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

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