undergraduate thesis
Utjecaj različitih tehnoloških postupaka maceracije na aromatski sastav crnog vina

Đebro, Matea
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

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