undergraduate thesis
Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu

Stažić, Ema
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Stažić, E. (2017). Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić, Ema. "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić, Ema. "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić, E. (2017). 'Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:824400

Stažić E. Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:824400

E. Stažić, "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:824400

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