master's thesis
Impact of aging on wine flavor of riesling variety

Vlatka Juričak (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Juričak, V. (2010). Utjecaj odležavanja na aromu vina sorte Graševina (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, Vlatka. "Utjecaj odležavanja na aromu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, Vlatka. "Utjecaj odležavanja na aromu vina sorte Graševina." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak, V. (2010). 'Utjecaj odležavanja na aromu vina sorte Graševina', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 March 2019, https://urn.nsk.hr/urn:nbn:hr:109:371900

Juričak V. Utjecaj odležavanja na aromu vina sorte Graševina [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2019 March 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:371900

V. Juričak, "Utjecaj odležavanja na aromu vina sorte Graševina", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:371900