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