University of Zagreb Faculty of Agriculture Department of Viticulture and Enology
Cite this document
Božiković, Š. F. (2016). Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:832157
Božiković, Šime Frane. "Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:832157
Božiković, Šime Frane. "Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić." Master's thesis, University of Zagreb, Faculty of Agriculture, 2016. https://urn.nsk.hr/urn:nbn:hr:204:832157
Božiković, Š. F. (2016). 'Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 28 February 2021, https://urn.nsk.hr/urn:nbn:hr:204:832157
Božiković ŠF. Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2016 [cited 2021 February 28] Available at: https://urn.nsk.hr/urn:nbn:hr:204:832157
Š. F. Božiković, "Utjecaj maceracije na sastav polifenola vina Plavac mali i Babić", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:204:832157