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