master's thesis
Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja

Babić, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Babić, K. (2022). Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić, Kristina. "Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić, Kristina. "Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić, K. (2022). 'Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 June 2024, https://urn.nsk.hr/urn:nbn:hr:109:089594

Babić K. Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 June 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:089594

K. Babić, "Utjecaj vinskog kvasca i vinske posude na polifenolni sastav i aromu vina Chardonnay kutjevačkog vinogorja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:089594

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