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master's thesis
Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon'
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:835966

Maleš, Ante
University of Zagreb
Faculty of Agriculture
Viticulture and Enology

Cite this document

Maleš, A. (2019). Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon' (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:835966

Maleš, Ante. "Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:835966

Maleš, Ante. "Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon'." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:835966

Maleš, A. (2019). 'Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon'', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:835966

Maleš A. Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon' [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:204:835966

A. Maleš, "Utjecaj duljine maceracije na polifenolni sastav mošta sorte 'Cabernet sauvignon'", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:835966