Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:344234
Mikulić, Ana
University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Meat and Fish Technology
Cite this document
Mikulić, A. (2018). Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344234
Mikulić, Ana. "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:344234
Mikulić, Ana. "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:344234
Mikulić, A. (2018). 'Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:344234
Mikulić A. Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:344234
A. Mikulić, "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344234