doctoral thesis
The influence of surface mould on the safety and quality of traditional fermented sausages

Irena Perković (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

Perković, I. (2019). Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković, Irena. "Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković, Irena. "Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković, I. (2019). 'Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 15 December 2019, https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković I. Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2019 December 15] Available at: https://urn.nsk.hr/urn:nbn:hr:109:479571

I. Perković, "Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:479571

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