master's thesis
The influence of prolonged maceration on technological process on the antimicrobial effect of white wine
diploma thesis

Ante Begonja (2017)
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 18 January 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 January 18] 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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