master's thesis
Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina
diplomski rad

Begonja, Ante
University of Split
Faculty of Chemistry and Technology
Division of Chemistry
University of Split
School of Medicine

Cite this document

Begonja, A. (2017). Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja, Ante. "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja, Ante. "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja, A. (2017). 'Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, accessed 25 September 2020, https://urn.nsk.hr/urn:nbn:hr:167:566408

Begonja A. Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; Split: University of Split, School of Medicine; 2017 [cited 2020 September 25] Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408

A. Begonja, "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split; University of Split, School of Medicine, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408

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