Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Food Engineering
Cite this document
Marić, B. (2020). Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:063589
Marić, Barbara. "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:063589
Marić, Barbara. "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:063589
Marić, B. (2020). 'Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 June 2022, https://urn.nsk.hr/urn:nbn:hr:109:063589
Marić B. Utjecaj koncentriranja membranskim procesom nanofiltracije na tvari boje vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2022 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:063589
B. Marić, "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:063589