master's thesis
The chemical composition and properties of cooked cheese from the area of Slavonia

Martina Mišlov (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Cite this document

Mišlov, M. (2015). Kemijski sastav i svojstva kuhanog sira s područja Slavonije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:525711

Mišlov, Martina. "Kemijski sastav i svojstva kuhanog sira s područja Slavonije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:525711

Mišlov, Martina. "Kemijski sastav i svojstva kuhanog sira s područja Slavonije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:525711

Mišlov, M. (2015). 'Kemijski sastav i svojstva kuhanog sira s područja Slavonije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:525711

Mišlov M. Kemijski sastav i svojstva kuhanog sira s područja Slavonije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2020 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:525711

M. Mišlov, "Kemijski sastav i svojstva kuhanog sira s područja Slavonije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:525711

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