University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Šarić, I. (2021). Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:837201
Šarić, Iva. "Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:837201
Šarić, Iva. "Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:837201
Šarić, I. (2021). 'Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 06 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:837201
Šarić I. Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2024 May 06] Available at: https://urn.nsk.hr/urn:nbn:hr:159:837201
I. Šarić, "Utjecaj selekcioniranih kvasaca na dinamiku alkoholne fermentacije i aromatski sastav vina Plavac mali", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:837201