Maglica, M. (2020). Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926
Maglica, Matea. "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926
Maglica, Matea. "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926
Maglica, M. (2020). 'Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926
Maglica M. Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926
M. Maglica, "Utjecaj koncentriranja membranskim procesom nanofiltracije 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:109:094926