Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Milk Technology
Cite this document
Stuparić, A. (2016). Utjecaj udjela soli na parametre kakvoće sira tipa Feta (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:808855
Stuparić, Ana. "Utjecaj udjela soli na parametre kakvoće sira tipa Feta." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:808855
Stuparić, Ana. "Utjecaj udjela soli na parametre kakvoće sira tipa Feta." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:808855
Stuparić, A. (2016). 'Utjecaj udjela soli na parametre kakvoće sira tipa Feta', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:808855
Stuparić A. Utjecaj udjela soli na parametre kakvoće sira tipa Feta [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:808855
A. Stuparić, "Utjecaj udjela soli na parametre kakvoće sira tipa Feta", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:808855