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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 05 October 2024, 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 2024 October 05] 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