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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
Library
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, Library; 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, Library; 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, Library; University of Split, School of Medicine, accessed 26 March 2019, 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, Library; Split: University of Split, School of Medicine; 2017 [cited 2019 March 26] 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, Library, Split; University of Split, School of Medicine, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408