University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Horvat, I. (2020). Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:733061
Horvat, Ivana. "Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:733061
Horvat, Ivana. "Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:733061
Horvat, I. (2020). 'Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 28 January 2023, https://urn.nsk.hr/urn:nbn:hr:159:733061
Horvat I. Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2023 January 28] Available at: https://urn.nsk.hr/urn:nbn:hr:159:733061
I. Horvat, "Utjecaj bistrenja bentonitom tijekom alkoholne fermentacije na proteinsku stabilnost, arome, fenole i senzorsku kvalitetu vina Malvazije Istarske", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:733061