University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering
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Tomšić, M. (2012). Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:021627
Tomšić, Mario. "Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:021627
Tomšić, Mario. "Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:021627
Tomšić, M. (2012). 'Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:021627
Tomšić M. Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:021627
M. Tomšić, "Promjena udjela antocijana tijekom alkoholne fermentacije Cabernet sauvignona i Merlota", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:021627