Primorac, K. (2015). Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:978753
Primorac, Katarina. "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:978753
Primorac, Katarina. "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:978753
Primorac, K. (2015). 'Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:978753
Primorac K. Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:978753
K. Primorac, "Utjecaj maceracije i dodatka antioksidansa (glutationa i sumporovog dioksida) na polifenolni sastav i boju vina Pošip", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:978753