Marić, I. (2015). Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:163363
Marić, Ivan. "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163363
Marić, Ivan. "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu vina Pošip." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:163363
Marić, I. (2015). 'Utjecaj enoloških tretmana i dodatka antioksidansa na aromu 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:159:163363
Marić I. Utjecaj enoloških tretmana i dodatka antioksidansa na aromu 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:159:163363
I. Marić, "Utjecaj enoloških tretmana i dodatka antioksidansa na aromu 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:159:163363