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

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

Cite this document

Korbar, S. (2020). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar, Suzana. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar, Suzana. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar, S. (2020). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 02 December 2020, https://urn.nsk.hr/urn:nbn:hr:109:817845

Korbar S. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2020 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:109:817845

S. Korbar, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje 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:109:817845

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