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

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

Cite this document

Silov, D. (2022). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov, Domagoj. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov, Domagoj. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2022. https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov, D. (2022). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 04 May 2024, https://urn.nsk.hr/urn:nbn:hr:109:307306

Silov D. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2022 [cited 2024 May 04] Available at: https://urn.nsk.hr/urn:nbn:hr:109:307306

D. Silov, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje konvencionalnog i ekološkog vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:109:307306

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