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master's thesis
Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip

Marić, Ivan
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Marić, I. (2015). Utjecaj enoloških tretmana i dodatka antioksidansa 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:159:163363

Marić, Ivan. "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić, Ivan. "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić, I. (2015). 'Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:163363

Marić I. Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:163363

I. Marić, "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:163363

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