prikaz prve stranice dokumenta Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip
Access restricted to students and staff of home institution
master's thesis
Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:978753

Primorac, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Cite this document

Primorac, K. (2015). Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac, Katarina. "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac, Katarina. "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac, K. (2015). 'Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 March 2024, https://urn.nsk.hr/urn:nbn:hr:159:978753

Primorac K. Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 March 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:978753

K. Primorac, "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:978753

Please login to the repository to save this object to your list.