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professional thesis
Uvođenje HACCP sustava u proizvodnju svježih krem sireva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:002891

Kišmartin, Irena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Carbohydrates Technology

Cite this document

Kišmartin, I. (2011). Uvođenje HACCP sustava u proizvodnju svježih krem sireva (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:002891

Kišmartin, Irena. "Uvođenje HACCP sustava u proizvodnju svježih krem sireva." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:002891

Kišmartin, Irena. "Uvođenje HACCP sustava u proizvodnju svježih krem sireva." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:002891

Kišmartin, I. (2011). 'Uvođenje HACCP sustava u proizvodnju svježih krem sireva', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:109:002891

Kišmartin I. Uvođenje HACCP sustava u proizvodnju svježih krem sireva [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:002891

I. Kišmartin, "Uvođenje HACCP sustava u proizvodnju svježih krem sireva", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:002891

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