University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Kožić, K. (2017). Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:715096
Kožić, Kristina. "Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:715096
Kožić, Kristina. "Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:715096
Kožić, K. (2017). 'Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:715096
Kožić K. Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:715096
K. Kožić, "Određivanje fermentacijske arome u bijelom vinu domaće proizvodnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:715096