Korbar, S. (2020). Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje 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:109:817845
Korbar, Suzana. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:817845
Korbar, Suzana. "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:817845
Korbar, S. (2020). 'Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:109:817845
Korbar S. Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje vina Cabernet Sauvignon [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:817845
S. Korbar, "Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari boje 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:109:817845