University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering
Cite this document
Grozdanović, M. (2010). Utjecaj ultrazvuka na kvasce roda Brettanomyces i senzorsku kvalitetu vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:349591
Grozdanović, Martin. "Utjecaj ultrazvuka na kvasce roda Brettanomyces i senzorsku kvalitetu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:349591
Grozdanović, Martin. "Utjecaj ultrazvuka na kvasce roda Brettanomyces i senzorsku kvalitetu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:349591
Grozdanović, M. (2010). 'Utjecaj ultrazvuka na kvasce roda Brettanomyces i senzorsku kvalitetu vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:349591
Grozdanović M. Utjecaj ultrazvuka na kvasce roda Brettanomyces i senzorsku kvalitetu vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:349591
M. Grozdanović, "Utjecaj ultrazvuka na kvasce roda Brettanomyces i senzorsku kvalitetu vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:349591