Access restricted to students and staff of home institution
undergraduate thesis
Chilling of Meat

Mateo Markovčić (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

Markovčić, M. (2019). Konzerviranje mesa hlađenjem (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić, Mateo. "Konzerviranje mesa hlađenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić, Mateo. "Konzerviranje mesa hlađenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić, M. (2019). 'Konzerviranje mesa hlađenjem', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 November 2019, https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić M. Konzerviranje mesa hlađenjem [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2019 November 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:621724

M. Markovčić, "Konzerviranje mesa hlađenjem", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:621724