master's thesis
Parametri kvalitete ribe nakon obrade netoplinskom plazmom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:670472

Čače, Alan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

Cite this document

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

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