master's thesis
Stabilnost antocijana i boje vina tijekom starenja u boci

Benšek, Dora
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

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