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| LEADER |
01110nam a2200325 i 4500 |
| 001 |
NSK01000529728 |
| 003 |
HR-ZaNSK |
| 005 |
20040916110100.1 |
| 008 |
040728s2003 ci a m 000 0 hrv |
| 035 |
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|9 (HR-ZaNSK)530618
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| 035 |
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|9 (HR-ZaNSK)440728016
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| 035 |
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|a (HR-ZaNSK)000529728
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| 040 |
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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| 041 |
0 |
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|a hrv
|b eng
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| 044 |
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|a ci
|c hr
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| 080 |
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|a 637.523:613.281](043.2)
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| 080 |
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|a 613.281:637.523](043.2)
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| 100 |
1 |
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|a Bagarić, Jozo
|
| 245 |
1 |
0 |
|a Primjena sustava HACCP u proizvodnji obarenih kobasica :
|b stručni magistarski rad /
|c Jozo Bagarić.
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| 260 |
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|a Zagreb :
|b J. Bagarić,
|c 2003.
|e ([s. l. :
|f s. n.])
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| 300 |
|
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|a 42 lista :
|b 30 cm.
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| 500 |
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|a Na vrhu nasl. str.: Sveučilište u Zagrebu, Veterinarski fakultet
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| 502 |
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|a Veter. fak., Zagreb, 2003
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| 504 |
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|a Bibliografija: listovi 33-37
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| 504 |
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|a Summary: Use of the HACCP system in the production of fresh red sausages
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| 981 |
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|p CRO
|r HRB2003
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| 998 |
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|n DCR
|m vhop0409
|
| 852 |
4 |
|
|j DCR-ZG-497/04
|
| 876 |
|
|
|e DCR
|a 497/2004
|
| 886 |
0 |
|
|2 unimarc
|b 00906iam0 2200265 450
|