master's thesis
The effect of dissolved oxygen concentraction on the beer quality during storage

Dino Tepalović (2012)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document...

Tepalović, D. (2012). Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:976180

Tepalović, Dino. "Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:976180

Tepalović, Dino. "Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:976180

Tepalović, D. (2012). 'Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:976180

Tepalović D. Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:976180

D. Tepalović, "Utjecaj koncentracije otopljenog kisika na kakvoću piva tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:976180