Babić, I. (2020). Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:553345
Babić, Iva. "Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:553345
Babić, Iva. "Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:553345
Babić, I. (2020). 'Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:204:553345
Babić I. Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:204:553345
I. Babić, "Učinak kvasaca Saccharomyces sp. i Lachancea thermotolerans na promjene u kemijskom sastavu vina Frankovka", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:553345