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master's thesis
The influence of skin maceration time on quality of red wine Teran

Sara Rossi (2017)
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology
Cite this document

Rossi, S. (2017). Utjecaj duljine maceracije na kakvoću vina Teran (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:186259

Rossi, Sara. "Utjecaj duljine maceracije na kakvoću vina Teran." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:186259

Rossi, Sara. "Utjecaj duljine maceracije na kakvoću vina Teran." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:186259

Rossi, S. (2017). 'Utjecaj duljine maceracije na kakvoću vina Teran', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 October 2019, https://urn.nsk.hr/urn:nbn:hr:204:186259

Rossi S. Utjecaj duljine maceracije na kakvoću vina Teran [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2019 October 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:186259

S. Rossi, "Utjecaj duljine maceracije na kakvoću vina Teran", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:186259