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undergraduate thesis
Spices used in production of ham (prosciutto)

Gorana Janjatović (2018)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Cite this document

Janjatović, G. (2018). Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta) (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović, Gorana. "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović, Gorana. "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović, G. (2018). 'Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović G. Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2020 January 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:178127

G. Janjatović, "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:178127

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