University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Barić, M. (2011). Utjecaj bakra na formiranje arome u vinu Sauvignon blanc (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:450025
Barić, Mia. "Utjecaj bakra na formiranje arome u vinu Sauvignon blanc." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450025
Barić, Mia. "Utjecaj bakra na formiranje arome u vinu Sauvignon blanc." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:450025
Barić, M. (2011). 'Utjecaj bakra na formiranje arome u vinu Sauvignon blanc', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:450025
Barić M. Utjecaj bakra na formiranje arome u vinu Sauvignon blanc [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:450025
M. Barić, "Utjecaj bakra na formiranje arome u vinu Sauvignon blanc", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:450025