master's thesis
Influence of vinification on the polyphenolic composition of the red wine

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

Sičenica, A. (2007). Utjecaj načina vinifikacije na polifenolni sastav crnog vina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:519125

Sičenica, Ana. "Utjecaj načina vinifikacije na polifenolni sastav crnog vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:519125

Sičenica, Ana. "Utjecaj načina vinifikacije na polifenolni sastav crnog vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2007. https://urn.nsk.hr/urn:nbn:hr:159:519125

Sičenica, A. (2007). 'Utjecaj načina vinifikacije na polifenolni sastav crnog vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:519125

Sičenica A. Utjecaj načina vinifikacije na polifenolni sastav crnog vina [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:159:519125

A. Sičenica, "Utjecaj načina vinifikacije na polifenolni sastav crnog vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2007. Available at: https://urn.nsk.hr/urn:nbn:hr:159:519125