master's thesis
Method comparison for the determination of acetaldehyde, acetic acid and malic acid in wine

Jure Perica (2007)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Perica, J. (2007). Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:623248

Perica, Jure. "Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:623248

Perica, Jure. "Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:623248

Perica, J. (2007). 'Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:623248

Perica J. Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:623248

J. Perica, "Usporedba metoda za određivanje acetaldehida, octene kiseline i jabučne kiseline u vinu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:623248