prikaz prve stranice dokumenta Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon
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master's thesis
Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon

Golik, Barbara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Golik, B. (2018). Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik, Barbara. "Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik, Barbara. "Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik, B. (2018). 'Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:425804

Golik B. Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:425804

B. Golik, "Utjecaj ultrazvuka visokih snaga na stabilnost polifenolnih spojeva i kromatske karakteristike vina Cabernet Sauvignon", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:425804

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