doctoral thesis
Natural microflora of sheep meat during processing of kastradina, a Croatian dry-cured meat product

Andrijana Kegalj (2017)
University of Zagreb
Faculty of Agriculture
Cite this document...

Kegalj, A. (2017). Prirodna mikroflora ovčjeg mesa u tehnološkom procesu proizvodnje kaštradine (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:690112

Kegalj, Andrijana. "Prirodna mikroflora ovčjeg mesa u tehnološkom procesu proizvodnje kaštradine." Doctoral thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:690112

Kegalj, Andrijana. "Prirodna mikroflora ovčjeg mesa u tehnološkom procesu proizvodnje kaštradine." Doctoral thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:690112

Kegalj, A. (2017). 'Prirodna mikroflora ovčjeg mesa u tehnološkom procesu proizvodnje kaštradine', Doctoral thesis, University of Zagreb, Faculty of Agriculture, accessed 22 March 2019, https://urn.nsk.hr/urn:nbn:hr:204:690112

Kegalj A. Prirodna mikroflora ovčjeg mesa u tehnološkom procesu proizvodnje kaštradine [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 March 22] Available at: https://urn.nsk.hr/urn:nbn:hr:204:690112

A. Kegalj, "Prirodna mikroflora ovčjeg mesa u tehnološkom procesu proizvodnje kaštradine", Doctoral thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:690112