Utjecaj koncentriranja membranskim procesom reverzne osmoze na tvari arome vina Cabernet Sauvignon
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:045176
Bošnjak, Martina
Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY Department of Food Technologies Sub-department of Food Engineering
Cite this document
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 25 April 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 April 25] 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