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). 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 30 January 2023, 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 2023 January 30] 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