undergraduate thesis
The Impact of Pectolytic Enzymes on the Colorimetric Characteristics of Red Wine

Blaženka Buntić (2016)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine
Cite this document

Buntić, B. (2016). Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina (Undergraduate thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić, Blaženka. "Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić, Blaženka. "Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić, B. (2016). 'Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 November 2019, https://urn.nsk.hr/urn:nbn:hr:159:679416

Buntić B. Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2019 November 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:679416

B. Buntić, "Utjecaj dodatka pektolitičkih enzima na kolorimetrijske karakteristike crnog vina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:679416