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CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY
Journal of Hygienic Engineering and Design, 15 (2016); 42-48. urn:nbn:hr:184:386214

Šušnić, Saša; Uršulin-Trstenjak, Natalija; Levanić, Davor; Šušnić, Vesna; Tomić Linšak, Dijana

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Šušnić, S., Uršulin Trstenjak, N., Levanić, D., Šušnić, V. i Tomić Linšak, D. (2016). CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY. Journal of Hygienic Engineering and Design, 15., 42-48. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:184:386214

Šušnić, Saša, et al. "CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY." Journal of Hygienic Engineering and Design, vol. 15, 2016, str. 42-48. https://urn.nsk.hr/urn:nbn:hr:184:386214

Šušnić, Saša, Natalija Uršulin Trstenjak, Davor Levanić, Vesna Šušnić i Dijana Tomić Linšak. "CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY." Journal of Hygienic Engineering and Design 15 (2016): 42-48. https://urn.nsk.hr/urn:nbn:hr:184:386214

Šušnić, S., et al. (2016) 'CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY', Journal of Hygienic Engineering and Design, 15, str. 42-48. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:184:386214 (Datum pristupa: 18.06.2024.)

Šušnić S, Uršulin Trstenjak N, Levanić D, Šušnić V, Tomić Linšak D. CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY. Journal of Hygienic Engineering and Design [Internet]. 2016. [pristupljeno 18.06.2024.];15:42-48. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:386214

S. Šušnić, N. Uršulin Trstenjak, D. Levanić, V. Šušnić i D. Tomić Linšak, "CHARACTERISTICS AND SPECIFICS OF FSSC 22000 APPLYING IN THE MEAT INDUSTRY", Journal of Hygienic Engineering and Design, vol. 15, str. 42-48, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:386214. [Citirano: 18.06.2024.]

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