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