University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Žilić, I. (2014). Određivanje fermentacijske arome u vinu Pošip (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:190221
Žilić, Ivana. "Određivanje fermentacijske arome u vinu Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:190221
Žilić, Ivana. "Određivanje fermentacijske arome u vinu Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:190221
Žilić, I. (2014). 'Određivanje fermentacijske arome u vinu Pošip', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:190221
Žilić I. Određivanje fermentacijske arome u vinu Pošip [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:190221
I. Žilić, "Određivanje fermentacijske arome u vinu Pošip", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:190221