Vidinski, P. (2019). Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:191554
Vidinski, Petra. "Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:191554
Vidinski, Petra. "Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:191554
Vidinski, P. (2019). 'Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:191554
Vidinski P. Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:191554
P. Vidinski, "Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:191554