Šušnić, S., Uršulin Trstenjak, N., Levanić, D., Šušnić, V. & Tomić Linšak, D. (2016). CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY. Journal of Hygienic Engineering and Design, 15., 42-48. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:386214
Šušnić, Saša, et al. "CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY." Journal of Hygienic Engineering and Design, vol. 15, 2016, pp. 42-48. https://urn.nsk.hr/urn:nbn:hr:184:386214
Šušnić, Saša, Natalija Uršulin Trstenjak, Davor Levanić, Vesna Šušnić and Dijana Tomić Linšak. "CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY." Journal of Hygienic Engineering and Design 15 (2016): 42-48. https://urn.nsk.hr/urn:nbn:hr:184:386214
Šušnić, S., et al. (2016) 'CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY', Journal of Hygienic Engineering and Design, 15, pp. 42-48. Available at: https://urn.nsk.hr/urn:nbn:hr:184:386214 (Accessed 03 September 2024)
Šušnić S, Uršulin Trstenjak N, Levanić D, Šušnić V, Tomić Linšak D. CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY. Journal of Hygienic Engineering and Design [Internet]. 2016 [cited 2024 September 03];15:42-48. Available at: https://urn.nsk.hr/urn:nbn:hr:184:386214
S. Šušnić, N. Uršulin Trstenjak, D. Levanić, V. Šušnić and D. Tomić Linšak, "CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY", Journal of Hygienic Engineering and Design, vol. 15, pp. 42-48, 2016. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:386214. [Accessed: 03 September 2024]