master's thesis
Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon

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

Cite this document

Vinković, L. (2022). Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković, Leonardo. "Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković, Leonardo. "Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković, L. (2022). 'Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 27 February 2024, https://urn.nsk.hr/urn:nbn:hr:109:554856

Vinković L. Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 February 27] Available at: https://urn.nsk.hr/urn:nbn:hr:109:554856

L. Vinković, "Utjecaj temperature na polifenolni sastav i aromu tijekom burne fermentacije vina Cabernet sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:554856

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