master's thesis
The influence of additives on the colour and aroma compounds of blackberry wines

Dora Zobundžija (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Zobundžija, D. (2016). Utjecaj dodataka na tvari boje i arome kupinovih vina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:235602

Zobundžija, Dora. "Utjecaj dodataka na tvari boje i arome kupinovih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:235602

Zobundžija, Dora. "Utjecaj dodataka na tvari boje i arome kupinovih vina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:235602

Zobundžija, D. (2016). 'Utjecaj dodataka na tvari boje i arome kupinovih vina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:235602

Zobundžija D. Utjecaj dodataka na tvari boje i arome kupinovih vina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:235602

D. Zobundžija, "Utjecaj dodataka na tvari boje i arome kupinovih vina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:235602