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20220509102604.0 |
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190606s2019 ci | |0|| ||eng |
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|a (HR-ZaNSK)001135972
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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1 |
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|a 663
|2 2011
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| 100 |
1 |
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|a Berovič, Marin
|4 aut
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| 245 |
1 |
4 |
|a The role of redox potential measurement in oak barrel wine maturation /
|c Marin Berovič, J. Nemanič.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 30 jed.
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| 653 |
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0 |
|a Vino
|a Fermentacija vina
|a Dozrijevanje vina
|a Crno vino
|a Bačve
|a Hrastove bačve
|a Redoks potencijal
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| 700 |
1 |
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|a Nemanič, Julij
|4 aut
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| 773 |
0 |
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|t Chemical and biochemical engineering quarterly
|x 0352-9568
|g 33 (2019), 1 ; str. 153-160
|w nsk.(HR-ZaNSK)000004762
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| 776 |
0 |
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|a Berovič, Marin
|t The role of redox potential measurement in oak barrel wine maturation
|w nsk.(HR-ZaNSK)001068898
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| 981 |
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|b B14/19
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| 998 |
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|b milo2204
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| 856 |
4 |
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|u https://hrcak.srce.hr/218892
|y Elektronička verzija članka
|