Znanstveni rad - Ostalo
Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine

Obradović, Valentina; Mesić, Josip; Svitlica, Brankica; Ergović Ravančić, Maja (2016)
Citirajte ovaj rad

Obradović, V., Mesić, J., Svitlica, B. i Ergović Ravančić, M. (2016). Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine. Athens journal of science, 3. (2), 101-111. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, et al. "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine." Athens journal of science, vol. 3, br. 2, 2016, str. 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, Valentina, Josip Mesić, Brankica Svitlica i Maja Ergović Ravančić. "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine." Athens journal of science 3, br. 2 (2016): 101-111. https://urn.nsk.hr/urn:nbn:hr:112:915382

Obradović, V., et al. (2016) 'Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine', Athens journal of science, 3(2), str. 101-111. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:112:915382 (Datum pristupa: 15.12.2019.)

Obradović V, Mesić J, Svitlica B, Ergović Ravančić M. Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine. Athens journal of science [Internet]. 2016. [pristupljeno 15.12.2019.];3(2):101-111. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:915382

V. Obradović, J. Mesić, B. Svitlica i M. Ergović Ravančić, "Influence of Mycorrhiza and Different Yeast Strains on Physical, Chemical and Organoleptic Properties of Graševina (Vitis vnifera L.) Wine", Athens journal of science, vol. 3, br. 2, str. 101-111, 2016. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:915382. [Citirano: 15.12.2019.]

Prijavite se u repozitorij kako biste mogli spremiti objekt u svoju listu.