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undergraduate thesis
Volatilet flavour compounds of dalmatian dry-cured bacon manafactured in different technological conditions

Vedrana Milak (2018)
Marko Marulic Polytechnic of Knin
Cite this document

Milak, V. (2018). Hlapivi spojevi arome dalmatinske pancete proizvedene u različitim tehnološkim uvjetima" (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:613309

Milak, Vedrana. "Hlapivi spojevi arome dalmatinske pancete proizvedene u različitim tehnološkim uvjetima"." Undergraduate thesis, Marko Marulic Polytechnic of Knin, 2018. https://urn.nsk.hr/urn:nbn:hr:121:613309

Milak, Vedrana. "Hlapivi spojevi arome dalmatinske pancete proizvedene u različitim tehnološkim uvjetima"." Undergraduate thesis, Marko Marulic Polytechnic of Knin, 2018. https://urn.nsk.hr/urn:nbn:hr:121:613309

Milak, V. (2018). 'Hlapivi spojevi arome dalmatinske pancete proizvedene u različitim tehnološkim uvjetima"', Undergraduate thesis, Marko Marulic Polytechnic of Knin, accessed 14 November 2019, https://urn.nsk.hr/urn:nbn:hr:121:613309

Milak V. Hlapivi spojevi arome dalmatinske pancete proizvedene u različitim tehnološkim uvjetima" [Undergraduate thesis]. Knin: Marko Marulic Polytechnic of Knin; 2018 [cited 2019 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:121:613309

V. Milak, "Hlapivi spojevi arome dalmatinske pancete proizvedene u različitim tehnološkim uvjetima"", Undergraduate thesis, Marko Marulic Polytechnic of Knin, Knin, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:121:613309