Kuvanje – najčešća metoda toplotne obrade u restoraterstvu

Tojagić, Slobodan; Jokanović, Marija

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Title:	Kuvanje – najčešća metoda toplotne obrade u restoraterstvu Boiling – The Most Commonly Used Procedure In Restaurant Food Production
Authors:	Tojagić, Slobodan ; Jokanović, Marija
Issue Date:	2004
Publication:	Turizam: naučno-stručni časopis iz turizma
ISSN:	1450-6661 Turizam Search Idenfier
Publisher:	Novi Sad: University of Novi Sad, Faculty of Science
Type:	Article
Collation:	br. 8 str. 107-108
VBS COBISS:	313806855
URI:	https://enauka.gov.rs/handle/123456789/595625 https://open.uns.ac.rs/handle/123456789/18742 https://www.cris.uns.ac.rs/record.jsf?recordId=10798&source=eNauka&language=en
URL:	http://www.dgt.uns.ac.rs/en/homepage/turizam/turizam-archive/ http://www.dgt.uns.ac.rs/dokumentacija/turizam/arhiva/turizam8.pdf
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