University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Radić, A. (2019). Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:812268
Radić, Adrijana. "Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:812268
Radić, Adrijana. "Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:812268
Radić, A. (2019). 'Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:812268
Radić A. Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:812268
A. Radić, "Senzorske i kromatske karakteristike crnog vina Cabernet sauvignon tretiranog netoplinskim tehnikama i antioksidansima", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:812268