Miličević, B., Babić, J., Šubarić, D., Ačkar, Đ., Jozinović, A., Miličević, R. & Klarić, I. (2014). The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy. Croatian journal of food science and technology, 6. (2), 104-109. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:033646
Miličević, Borislav, et al. "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy." Croatian journal of food science and technology, vol. 6, no. 2, 2014, pp. 104-109. https://urn.nsk.hr/urn:nbn:hr:109:033646
Miličević, Borislav, Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Antun Jozinović, Radoslav Miličević and Ilija Klarić. "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy." Croatian journal of food science and technology 6, no. 2 (2014): 104-109. https://urn.nsk.hr/urn:nbn:hr:109:033646
Miličević, B., et al. (2014) 'The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy', Croatian journal of food science and technology, 6(2), pp. 104-109. Available at: https://urn.nsk.hr/urn:nbn:hr:109:033646 (Accessed 03 April 2025)
Miličević B, Babić J, Šubarić D, Ačkar Đ, Jozinović A, Miličević R, and sur.. The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy. Croatian journal of food science and technology [Internet]. 2014 December 29 [cited 2025 April 03];6(2):104-109. Available at: https://urn.nsk.hr/urn:nbn:hr:109:033646
B. Miličević, et al., "The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy", Croatian journal of food science and technology, vol. 6, no. 2, pp. 104-109, December 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:033646. [Accessed: 03 April 2025]