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undergraduate thesis
Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda

Sršan, Mirjana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Sršan, M. (2009). Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan, Mirjana. "Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan, Mirjana. "Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan, M. (2009). 'Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 October 2020, https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan M. Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2020 October 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:452564

M. Sršan, "Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:452564

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