Author Details

Prusina, Tihomir University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule 10, 88000 Mostar, Bosnia and Herzegovina

  • Vol 77, No 1 (2012) - Original scientific paper
    Influence of Different Maceration Times on the Anthocyanin Composition and Sensory Properties of Blatina Wines
    Summary  PDF