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
Valić, D. (2013). Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:148266
Valić, Daniel. "Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:148266
Valić, Daniel. "Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:148266
Valić, D. (2013). 'Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:148266
Valić D. Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:148266
D. Valić, "Antioksidacijska svojstva crnih vina Singač i Postup pelješkog vinogorja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:148266