master's thesis
Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena

Ćosić, Katarina
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 September 2021, 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 2021 September 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

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