master's thesis
Proteolytic and textural changes during the ripening of cheese in a sack

Denis Petrović (2017)
University of Zagreb
Faculty of Agriculture
Department of Dairy Science
Cite this document

Petrović, D. (2017). Proteoliza i promjene teksture sira iz mišine tijekom zrenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:891910

Petrović, Denis. "Proteoliza i promjene teksture sira iz mišine tijekom zrenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:891910

Petrović, Denis. "Proteoliza i promjene teksture sira iz mišine tijekom zrenja." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:891910

Petrović, D. (2017). 'Proteoliza i promjene teksture sira iz mišine tijekom zrenja', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 11 December 2019, https://urn.nsk.hr/urn:nbn:hr:204:891910

Petrović D. Proteoliza i promjene teksture sira iz mišine tijekom zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 December 11] Available at: https://urn.nsk.hr/urn:nbn:hr:204:891910

D. Petrović, "Proteoliza i promjene teksture sira iz mišine tijekom zrenja", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:891910

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