University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
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Kovačević, A. (2020). Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:223548
Kovačević, Ana. "Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:223548
Kovačević, Ana. "Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:223548
Kovačević, A. (2020). 'Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:223548
Kovačević A. Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 April 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:223548
A. Kovačević, "Utjecaj dodatka antioksidansa na aromatski sastav vina Cabernet Sauvignon nakon 12 mjeseci starenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:223548