undergraduate thesis
Analysis aroma white wine produced using different technology

Lejla Joukhadar (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine
Cite this document...

Joukhadar, L. (2016). Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar, Lejla. "Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar, Lejla. "Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar, L. (2016). 'Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:591715

Joukhadar L. Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:591715

L. Joukhadar, "Analiza arome bijelog vina proizvedenog primjenom različitih tehnologija", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:591715