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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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 03 October 2024, 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 2024 October 03] 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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