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master's thesis
Utjecaj načina vinifikacije na polifenolni sastav crnog vina

Sičenica, Ana
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

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