Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:415413
Ćosić, Katarina
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Meat and Fish Technology
Cite this document
Ćosić, K. (2014). Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:415413
Ćosić, Katarina. "Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:415413
Ćosić, Katarina. "Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:415413
Ćosić, K. (2014). 'Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:415413
Ćosić K. Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:415413
K. Ćosić, "Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:415413