Sivrić, I. (2017). Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić, Ivona. "Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić, Ivona. "Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić, I. (2017). 'Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:970554
Sivrić I. Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke [Master's 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:159:970554
I. Sivrić, "Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:970554