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doctoral thesis
Utjecaj enoloških postupaka na sastav arome vina Pošip

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

Tomašević, M. (2017). Utjecaj enoloških postupaka na sastav arome vina Pošip (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, Marina. "Utjecaj enoloških postupaka na sastav arome vina Pošip." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, Marina. "Utjecaj enoloških postupaka na sastav arome vina Pošip." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, M. (2017). 'Utjecaj enoloških postupaka na sastav arome vina Pošip', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 01 June 2020, https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević M. Utjecaj enoloških postupaka na sastav arome vina Pošip [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2020 June 01] Available at: https://urn.nsk.hr/urn:nbn:hr:159:622190

M. Tomašević, "Utjecaj enoloških postupaka na sastav arome vina Pošip", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:622190

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