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

Marić, Barbara
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

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