doctoral thesis
Quality changes in cold marinated anchovy (Engraulis encrasicolus, L.) fillet

Vida Šimat (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Cite this document...

Šimat, V. (2010). Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.) (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat, Vida. "Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat, Vida. "Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat, V. (2010). 'Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 July 2019, https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat V. Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.) [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 July 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:873324

V. Šimat, "Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:873324