master's thesis
The influence of fermentation vessels on the aromatic profile and color of the Plavac mali wine variety

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

Andabak, J. (2017). Utjecaj vrste fermentacijske posude na aromatski profil i boju vina sorte Plavac mali (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:747687

Andabak, Josipa. "Utjecaj vrste fermentacijske posude na aromatski profil i boju vina sorte Plavac mali." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:747687

Andabak, Josipa. "Utjecaj vrste fermentacijske posude na aromatski profil i boju vina sorte Plavac mali." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:747687

Andabak, J. (2017). 'Utjecaj vrste fermentacijske posude na aromatski profil i boju vina sorte Plavac mali', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2019, https://urn.nsk.hr/urn:nbn:hr:109:747687

Andabak J. Utjecaj vrste fermentacijske posude na aromatski profil i boju vina sorte Plavac mali [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2019 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:747687

J. Andabak, "Utjecaj vrste fermentacijske posude na aromatski profil i boju vina sorte Plavac mali", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:747687