master's thesis
Stabilnost proantocijanidina vina tijekom starenja u boci

Birovčec, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Birovčec, I. (2020). Stabilnost proantocijanidina 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:159:912741

Birovčec, Ivana. "Stabilnost proantocijanidina 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:159:912741

Birovčec, Ivana. "Stabilnost proantocijanidina 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:159:912741

Birovčec, I. (2020). 'Stabilnost proantocijanidina vina tijekom starenja u boci', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:912741

Birovčec I. Stabilnost proantocijanidina vina tijekom starenja u boci [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 October 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:912741

I. Birovčec, "Stabilnost proantocijanidina 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:159:912741

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