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). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. 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 07 October 2024, 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 2024 October 07] 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