master's thesis
Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina

Poturica, Vlatka
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Poturica, V. (2018). Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica, Vlatka. "Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica, Vlatka. "Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica, V. (2018). 'Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:641166

Poturica V. Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:641166

V. Poturica, "Utjecaj visokog hidrostatskog tlaka na aromu vina Graševina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:641166

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