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master's thesis
Microbiological changes during ripening of traditional fermentated sausage

Anita Martinelli (2017)
University of Zagreb
Faculty of Agriculture
Department of Microbiology
Cite this document

Martinelli, A. (2017). Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli, Anita. "Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli, Anita. "Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli, A. (2017). 'Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 17 October 2019, https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli A. Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 October 17] Available at: https://urn.nsk.hr/urn:nbn:hr:204:468174

A. Martinelli, "Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:468174