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undergraduate thesis
Utjecaj bakra na formiranje arome u vinu Sauvignon blanc

Barić, Mia
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 07 October 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 October 07] 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

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