master's thesis
Influence of different salt types on Slavonian ham weight loss

Iva Kušurin (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Cite this document...

Kušurin, I. (2016). Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin, Iva. "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin, Iva. "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin, I. (2016). 'Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin I. Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:237702

I. Kušurin, "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:237702