University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Šenjug, D. (2020). Sumporni spojevi pozitivan i negativan utjecaj na aromu vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:646196
Šenjug, Dora. "Sumporni spojevi pozitivan i negativan utjecaj na aromu vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:646196
Šenjug, Dora. "Sumporni spojevi pozitivan i negativan utjecaj na aromu vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:646196
Šenjug, D. (2020). 'Sumporni spojevi pozitivan i negativan utjecaj na aromu vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:646196
Šenjug D. Sumporni spojevi pozitivan i negativan utjecaj na aromu vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:646196
D. Šenjug, "Sumporni spojevi pozitivan i negativan utjecaj na aromu vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:646196