master's thesis
Changes of aroma composition of white wines during alcoholic fermentation

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

Peček, J. (2007). Formiranje arome bijelih vina tijekom alkoholne fermentacije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:480254

Peček, Jasminka. "Formiranje arome bijelih vina tijekom alkoholne fermentacije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:480254

Peček, Jasminka. "Formiranje arome bijelih vina tijekom alkoholne fermentacije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:480254

Peček, J. (2007). 'Formiranje arome bijelih vina tijekom alkoholne fermentacije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:480254

Peček J. Formiranje arome bijelih vina tijekom alkoholne fermentacije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2007 [cited 2019 August 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:480254

J. Peček, "Formiranje arome bijelih vina tijekom alkoholne fermentacije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:480254