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undergraduate thesis
Određivanje fermentacijske arome u vinu Malvazija istarska

Primorac, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Primorac, K. (2013). Određivanje fermentacijske arome u vinu Malvazija istarska (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:679540

Primorac, Katarina. "Određivanje fermentacijske arome u vinu Malvazija istarska." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:679540

Primorac, Katarina. "Određivanje fermentacijske arome u vinu Malvazija istarska." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:679540

Primorac, K. (2013). 'Određivanje fermentacijske arome u vinu Malvazija istarska', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:679540

Primorac K. Određivanje fermentacijske arome u vinu Malvazija istarska [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:679540

K. Primorac, "Određivanje fermentacijske arome u vinu Malvazija istarska", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:679540

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