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undergraduate thesis
Methods for tenderizing meat

Josipa Nedić (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Cite this document

Nedić, J. (2019). Metode za ubrzano zrenje mesa (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić, Josipa. "Metode za ubrzano zrenje mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić, Josipa. "Metode za ubrzano zrenje mesa." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić, J. (2019). 'Metode za ubrzano zrenje mesa', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:300761

Nedić J. Metode za ubrzano zrenje mesa [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2020 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:300761

J. Nedić, "Metode za ubrzano zrenje mesa", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:300761

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