Pehar, K. (2017). Utjecaj dimljenja na kvalitetu sušene šunke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:087088
Pehar, Katarina. "Utjecaj dimljenja na kvalitetu sušene šunke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:087088
Pehar, Katarina. "Utjecaj dimljenja na kvalitetu sušene šunke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:087088
Pehar, K. (2017). 'Utjecaj dimljenja na kvalitetu sušene šunke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:087088
Pehar K. Utjecaj dimljenja na kvalitetu sušene šunke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:087088
K. Pehar, "Utjecaj dimljenja na kvalitetu sušene šunke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:087088