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doctoral thesis
Utjecaj enoloških postupaka na sastav arome vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:622190

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

Tomašević, M. (2017). Utjecaj enoloških postupaka na sastav arome vina Pošip (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, Marina. "Utjecaj enoloških postupaka na sastav arome vina Pošip." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, Marina. "Utjecaj enoloških postupaka na sastav arome vina Pošip." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević, M. (2017). 'Utjecaj enoloških postupaka na sastav arome vina Pošip', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 October 2020, https://urn.nsk.hr/urn:nbn:hr:159:622190

Tomašević M. Utjecaj enoloških postupaka na sastav arome vina Pošip [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2020 October 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:622190

M. Tomašević, "Utjecaj enoloških postupaka na sastav arome vina Pošip", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:622190

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