Kušurin, I. (2016). Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:237702
Kušurin, Iva. "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:237702
Kušurin, Iva. "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:237702
Kušurin, I. (2016). 'Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:237702
Kušurin I. Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:237702
I. Kušurin, "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:237702