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

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

Cite this document

Maglica, M. (2020). Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:094926

Maglica, Matea. "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926

Maglica, Matea. "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926

Maglica, M. (2020). 'Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2020, https://urn.nsk.hr/urn:nbn:hr:109:094926

Maglica M. Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari arome vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2020 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:094926

M. Maglica, "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926

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