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master's thesis
Physical, microbiological and sensory changes of fresh pork loin during ageing

Andrija Mioković (2017)
University of Zagreb
Faculty of Agriculture
Department of Animal Science and Technology
Cite this document

Mioković, A. (2017). Fizikalne, mikrobiološke i senzorne promjene svježeg svinjskog karea tijekom zrenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:997026

Mioković, Andrija. "Fizikalne, mikrobiološke i senzorne promjene svježeg svinjskog karea tijekom zrenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:997026

Mioković, Andrija. "Fizikalne, mikrobiološke i senzorne promjene svježeg svinjskog karea tijekom zrenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:997026

Mioković, A. (2017). 'Fizikalne, mikrobiološke i senzorne promjene svježeg svinjskog karea tijekom zrenja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 October 2019, https://urn.nsk.hr/urn:nbn:hr:204:997026

Mioković A. Fizikalne, mikrobiološke i senzorne promjene svježeg svinjskog karea tijekom zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 October 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:997026

A. Mioković, "Fizikalne, mikrobiološke i senzorne promjene svježeg svinjskog karea tijekom zrenja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:997026