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doctoral thesis
Characterization of traditional Istrian and Dalmatian dry-cured ham by means of volatile compounds and quality parameters

Nives Marušić Radovčić (2013)
University of Zagreb
Faculty of Food Technology and Biotechnology
Cite this document

Marušić Radovčić, N. (2013). Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:247640

Marušić Radovčić, Nives. "Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:247640

Marušić Radovčić, Nives. "Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:247640

Marušić Radovčić, N. (2013). 'Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2019, https://urn.nsk.hr/urn:nbn:hr:159:247640

Marušić Radovčić N. Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2019 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:247640

N. Marušić Radovčić, "Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:247640