master's thesis
Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon

Bošnjak, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Cite this document

Bošnjak, M. (2020). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak, M. (2020). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 January 2021, https://urn.nsk.hr/urn:nbn:hr:109:045176

Bošnjak M. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:045176

M. Bošnjak, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:045176

Islandora Bookmark - Please login to use this feature