University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Repac, I. (2013). Esterifikacija i hidroliza spojeva odgovornih za aromu vina (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:203973
Repac, Iva. "Esterifikacija i hidroliza spojeva odgovornih za aromu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:203973
Repac, Iva. "Esterifikacija i hidroliza spojeva odgovornih za aromu vina." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:203973
Repac, I. (2013). 'Esterifikacija i hidroliza spojeva odgovornih za aromu vina', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:203973
Repac I. Esterifikacija i hidroliza spojeva odgovornih za aromu vina [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 October 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:203973
I. Repac, "Esterifikacija i hidroliza spojeva odgovornih za aromu vina", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:203973