master's thesis
Influence of previously discontinued fermentation on the aromatic profile and the color of Cabernet Sauvignon wine

Jasna Molnar (2017)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document

Molnar, J. (2017). Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar, Jasna. "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar, Jasna. "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar, J. (2017). 'Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 January 2020, https://urn.nsk.hr/urn:nbn:hr:109:574021

Molnar J. Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2020 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:574021

J. Molnar, "Utjecaj ranije zaustavljene alkoholne fermentacije na aromatski profil i boju vina sorte Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:574021

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