undergraduate thesis
Sumporni spojevi pozitivan i negativan utjecaj na aromu vina

Šenjug, Dora
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

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