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