Sigeti, A. (2014). Utjecaj maceracije na fermentacijsku aromu vina Pošip (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:597023
Sigeti, Ana. "Utjecaj maceracije na fermentacijsku aromu vina Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:597023
Sigeti, Ana. "Utjecaj maceracije na fermentacijsku aromu vina Pošip." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:597023
Sigeti, A. (2014). 'Utjecaj maceracije na fermentacijsku aromu vina Pošip', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:597023
Sigeti A. Utjecaj maceracije na fermentacijsku aromu vina Pošip [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:597023
A. Sigeti, "Utjecaj maceracije na fermentacijsku aromu vina Pošip", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:597023