master's thesis
Influence of processing parameters on retention of colour and aroma components in apple wine

Mia Mihovilović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering
Cite this document...

Mihovilović, M. (2016). Utjecaj procesnih parametara na zadržavanje tvari boje i arome vina od jabuke (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:977188

Mihovilović, Mia. "Utjecaj procesnih parametara na zadržavanje tvari boje i arome vina od jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:977188

Mihovilović, Mia. "Utjecaj procesnih parametara na zadržavanje tvari boje i arome vina od jabuke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:977188

Mihovilović, M. (2016). 'Utjecaj procesnih parametara na zadržavanje tvari boje i arome vina od jabuke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 February 2019, https://urn.nsk.hr/urn:nbn:hr:109:977188

Mihovilović M. Utjecaj procesnih parametara na zadržavanje tvari boje i arome vina od jabuke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2019 February 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:977188

M. Mihovilović, "Utjecaj procesnih parametara na zadržavanje tvari boje i arome vina od jabuke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:977188