University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Benšek, D. (2020). Stabilnost antocijana i boje vina tijekom starenja u boci (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:036871
Benšek, Dora. "Stabilnost antocijana i boje vina tijekom starenja u boci." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:036871
Benšek, Dora. "Stabilnost antocijana i boje vina tijekom starenja u boci." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:036871
Benšek, D. (2020). 'Stabilnost antocijana i boje vina tijekom starenja u boci', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:036871
Benšek D. Stabilnost antocijana i boje vina tijekom starenja u boci [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:036871
D. Benšek, "Stabilnost antocijana i boje vina tijekom starenja u boci", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:036871