Scientific paper - Original scientific paper
CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY
Journal of Hygienic Engineering and Design, 15 (2016); 42-48. urn:nbn:hr:184:386214

Šušnić, Saša; Uršulin-Trstenjak, Natalija; Levanić, Davor; Šušnić, Vesna; Tomić Linšak, Dijana

Cite this document

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 21 June 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 June 21];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: 21 June 2024]