University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Strižak, T. (2014). Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:925430
Strižak, Tamara. "Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:925430
Strižak, Tamara. "Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:925430
Strižak, T. (2014). 'Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 10 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:925430
Strižak T. Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 10] Available at: https://urn.nsk.hr/urn:nbn:hr:159:925430
T. Strižak, "Utjecaj maceracije na oksidativne promjene polifenolnih spojeva kod bijelih vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:925430