undergraduate thesis
Denaturation of myofibrillar proteins by freezing and storing at subzero temperatures

Anja Čalošević (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...

Čalošević, A. (2018). Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević, Anja. "Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević, Anja. "Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević, A. (2018). 'Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:286956

Čalošević A. Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2019 February 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:286956

A. Čalošević, "Denaturacija miofibrilarnih proteina zamrzavanjem i skladištenjem u smrznutom stanju", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:286956