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