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undergraduate thesis
Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane

Lovrić, Božidar
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

Cite this document

Lovrić, B. (2013). Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić, Božidar. "Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić, Božidar. "Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2013. https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić, B. (2013). 'Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 September 2020, https://urn.nsk.hr/urn:nbn:hr:109:958537

Lovrić B. Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2013 [cited 2020 September 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:958537

B. Lovrić, "Uloga HACCP-a u proizvodnji zdravstveno ispravne hrane", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:109:958537

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