master's thesis
Influence of winemaking treatments and antioxidant addition on the aroma of Posip variety

Ivan Marić (2015)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine
Cite this document...

Marić, I. (2015). Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić, Ivan. "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić, Ivan. "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić, I. (2015). 'Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić I. Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2019 August 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:163363

I. Marić, "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:163363