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undergraduate thesis
Utjecaj maceracije na fermentacijsku aromu vina Pošip

Sigeti, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Sigeti, A. (2014). Utjecaj maceracije na fermentacijsku aromu vina Pošip (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti, Ana. "Utjecaj maceracije na fermentacijsku aromu vina Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti, Ana. "Utjecaj maceracije na fermentacijsku aromu vina Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti, A. (2014). 'Utjecaj maceracije na fermentacijsku aromu vina Pošip', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:597023

Sigeti A. Utjecaj maceracije na fermentacijsku aromu vina Pošip [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:597023

A. Sigeti, "Utjecaj maceracije na fermentacijsku aromu vina Pošip", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:597023

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