master's thesis
Impact of implementing different temperatures on the process of Slavonian kulen fermentation

Marija Došen (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

Došen, M. (2014). Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen, Marija. "Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen, Marija. "Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen, M. (2014). 'Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 December 2019, https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen M. Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2019 December 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:500372

M. Došen, "Utjecaj primjene različitih temperatura na proces fermentacije 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:109:500372

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