master's thesis
Effect of high intensity ultrasound on yeast of Brettanomyces genus and sensory quality of wine

Martin Grozdanović (2010)
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). 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 18 August 2019, 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 2019 August 18] 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