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master's thesis
Utjecaj odležavanja na aromu vina sorte Graševina
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:371900

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

Cite this document

Juričak, V. (2010). Utjecaj odležavanja na aromu vina sorte Graševina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, Vlatka. "Utjecaj odležavanja na aromu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, Vlatka. "Utjecaj odležavanja na aromu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, V. (2010). 'Utjecaj odležavanja na aromu vina sorte Graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 September 2021, https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak V. Utjecaj odležavanja na aromu vina sorte Graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2021 September 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:371900

V. Juričak, "Utjecaj odležavanja na aromu vina sorte Graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:371900

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