Vrebac, A. (2021). Oksidacijska stabilnost macerata cvijeta nevena i mrkve (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:764876
Vrebac, Anđela. "Oksidacijska stabilnost macerata cvijeta nevena i mrkve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:764876
Vrebac, Anđela. "Oksidacijska stabilnost macerata cvijeta nevena i mrkve." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:764876
Vrebac, A. (2021). 'Oksidacijska stabilnost macerata cvijeta nevena i mrkve', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:764876
Vrebac A. Oksidacijska stabilnost macerata cvijeta nevena i mrkve [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:764876
A. Vrebac, "Oksidacijska stabilnost macerata cvijeta nevena i mrkve", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:764876