University of Zagreb Faculty of Food Technology and Biotechnology Department of Process Engineering Laboratory of Thermodynamics
Cite this document
Krhan, M. (2019). Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:197312
Krhan, Maja. "Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:197312
Krhan, Maja. "Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:197312
Krhan, M. (2019). 'Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:197312
Krhan M. Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja [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:159:197312
M. Krhan, "Utjecaj ultrazvuka visokih snaga i dodatka antioksidansa na polifenolni i aromatski sastav vina Cabernet Sauvignon tijekom starenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:197312