master's thesis
Impact of indigenious bacterial starter culture addition on the quality of Slavonian kulen

Katarina Ćosić (2014)
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 22 August 2019, 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 2019 August 22] 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