undergraduate thesis
Methods of preservation in production of Dalmatian prosciutto

Iva Radalj (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

Radalj, I. (2016). Metode konzerviranja u proizvodnji Dalmatinskog pršuta (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj, Iva. "Metode konzerviranja u proizvodnji Dalmatinskog pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj, Iva. "Metode konzerviranja u proizvodnji Dalmatinskog pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj, I. (2016). 'Metode konzerviranja u proizvodnji Dalmatinskog pršuta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 October 2019, https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj I. Metode konzerviranja u proizvodnji Dalmatinskog pršuta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:125411

I. Radalj, "Metode konzerviranja u proizvodnji Dalmatinskog pršuta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:125411