master's thesis
Temperature influenze on young wine aroma

Tomislav Muršić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Cite this document...

Muršić, T. (2006). Utjecaj temperature fermentacije na aromu mladog vina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:998022

Muršić, Tomislav. "Utjecaj temperature fermentacije na aromu mladog vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:998022

Muršić, Tomislav. "Utjecaj temperature fermentacije na aromu mladog vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:998022

Muršić, T. (2006). 'Utjecaj temperature fermentacije na aromu mladog vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:998022

Muršić T. Utjecaj temperature fermentacije na aromu mladog vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:998022

T. Muršić, "Utjecaj temperature fermentacije na aromu mladog vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:998022