University of Split Faculty of Chemistry and Technology Division of Chemistry University of Split School of Medicine
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Begonja, A. (2017). Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology; Split: University of Split, School of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:566408
Begonja, Ante. "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:167:566408
Begonja, Ante. "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, 2017. https://urn.nsk.hr/urn:nbn:hr:167:566408
Begonja, A. (2017). 'Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology; University of Split, School of Medicine, accessed 29 August 2024, https://urn.nsk.hr/urn:nbn:hr:167:566408
Begonja A. Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; Split: University of Split, School of Medicine; 2017 [cited 2024 August 29] Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408
A. Begonja, "Utjecaj tehnološkog postupka produžene maceracije na antimikrobni učinak bijelog vina : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split; University of Split, School of Medicine, Split, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:167:566408