University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Đebro, M. (2022). Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:735228
Đebro, Matea. "Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:735228
Đebro, Matea. "Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:735228
Đebro, M. (2022). 'Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:735228
Đebro M. Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:735228
M. Đebro, "Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:735228