Penava, A. (2010). Utjecaj ultrazvučne obrade na fenolni sastav soka višnje (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:187796
Penava, Antonia. "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:187796
Penava, Antonia. "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:187796
Penava, A. (2010). 'Utjecaj ultrazvučne obrade na fenolni sastav soka višnje', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:187796
Penava A. Utjecaj ultrazvučne obrade na fenolni sastav soka višnje [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 October 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:187796
A. Penava, "Utjecaj ultrazvučne obrade na fenolni sastav soka višnje", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:187796