master's thesis
Influence of prefermentative maceration on the polyphenolic composition of Teran red wines

Ante Vukomanović (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Vukomanović, A. (2010). Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:340785

Vukomanović, Ante. "Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:340785

Vukomanović, Ante. "Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:340785

Vukomanović, A. (2010). 'Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:340785

Vukomanović A. Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:340785

A. Vukomanović, "Utjecaj predfermentativne maceracije na polifenolni sastav vina Teran", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:340785