Bošnjak, M. (2020). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:045176
Bošnjak, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:045176
Bošnjak, Martina. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:045176
Bošnjak, M. (2020). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 August 2024, https://urn.nsk.hr/urn:nbn:hr:109:045176
Bošnjak M. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 August 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:045176
M. Bošnjak, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:045176