Parametri kvalitete ribe nakon obrade netoplinskom plazmom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:670472
Čače, Alan
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Food Processes Engineering
Cite this document
Čače, A. (2016). Parametri kvalitete ribe nakon obrade netoplinskom plazmom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, Alan. "Parametri kvalitete ribe nakon obrade netoplinskom plazmom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, Alan. "Parametri kvalitete ribe nakon obrade netoplinskom plazmom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, A. (2016). 'Parametri kvalitete ribe nakon obrade netoplinskom plazmom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače A. Parametri kvalitete ribe nakon obrade netoplinskom plazmom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:670472
A. Čače, "Parametri kvalitete ribe nakon obrade netoplinskom plazmom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:670472