University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Kraljević, R. (2019). Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome 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:159:662149
Kraljević, Rahela. "Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:662149
Kraljević, Rahela. "Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:662149
Kraljević, R. (2019). 'Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:662149
Kraljević R. Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:662149
R. Kraljević, "Utjecaj ultrazvuka i dodatka antioksidansa na stabilnost polifenolnih spojeva i arome vina Cabernet Sauvignon", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:662149