University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Stažić, E. (2017). Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:824400
Stažić, Ema. "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:824400
Stažić, Ema. "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:824400
Stažić, E. (2017). 'Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:824400
Stažić E. Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:824400
E. Stažić, "Utjecaj ultrazvuka na inaktivaciju kvasca Brettanomyces u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:824400