University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Šeparović, J. (2023). Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:030544
Šeparović, Jelena. "Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:030544
Šeparović, Jelena. "Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:030544
Šeparović, J. (2023). 'Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:030544
Šeparović J. Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 August 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:030544
J. Šeparović, "Utjecaj hibridnog i ne-saccharomyces kvasaca na aromu vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:030544