Čače, A. (2016). Parametri kvalitete ribe nakon obrade netoplinskom plazmom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, Alan. "Parametri kvalitete ribe nakon obrade netoplinskom plazmom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, Alan. "Parametri kvalitete ribe nakon obrade netoplinskom plazmom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače, A. (2016). 'Parametri kvalitete ribe nakon obrade netoplinskom plazmom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:670472
Čače A. Parametri kvalitete ribe nakon obrade netoplinskom plazmom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2025 January 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:670472
A. Čače, "Parametri kvalitete ribe nakon obrade netoplinskom plazmom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:670472