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master's thesis
Određivanje primarne arome u moštu Pošipa

Holjevac, Josipa
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Holjevac, J. (2014). Određivanje primarne arome u moštu Pošipa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac, Josipa. "Određivanje primarne arome u moštu Pošipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac, Josipa. "Određivanje primarne arome u moštu Pošipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac, J. (2014). 'Određivanje primarne arome u moštu Pošipa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac J. Određivanje primarne arome u moštu Pošipa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:430608

J. Holjevac, "Određivanje primarne arome u moštu Pošipa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:430608

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