undergraduate thesis
The application of spices in the production technology of Croatian traditional meat products

Tea Perko (Rotim) (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...

Perko (Rotim), T. (2018). Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim), Tea. "Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim), Tea. "Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim), T. (2018). 'Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim) T. Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda [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:109:382573

T. Perko (Rotim), "Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:382573