master's thesis
Volatile compounds in wine graševina

Silvia Jakus (2017)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine
Cite this document...

Jakus, S. (2017). Hlapive komponente u vinu graševina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:756684

Jakus, Silvia. "Hlapive komponente u vinu graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:756684

Jakus, Silvia. "Hlapive komponente u vinu graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:756684

Jakus, S. (2017). 'Hlapive komponente u vinu graševina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:756684

Jakus S. Hlapive komponente u vinu graševina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:756684

S. Jakus, "Hlapive komponente u vinu graševina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:756684