prikaz prve stranice dokumenta Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka
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master's thesis
Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:553345

Babić, Iva
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology

Cite this document

Babić, I. (2020). Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:553345

Babić, Iva. "Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:553345

Babić, Iva. "Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:553345

Babić, I. (2020). 'Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 31 October 2020, https://urn.nsk.hr/urn:nbn:hr:204:553345

Babić I. Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2020 October 31] Available at: https://urn.nsk.hr/urn:nbn:hr:204:553345

I. Babić, "Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:553345

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