Miličević, B. (2017). Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from two fig (Ficus carica L.) cultivars: Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from two fig (Ficus carica L.) cultivars. Poljoprivreda (Osijek), p. 3.
Chicago stil citiranjaMiličević, Borislav. "Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from two fig (Ficus carica L.) cultivars: Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from two fig (Ficus carica L.) cultivars." 2017: 3.
MLA stil citiranjaMiličević, Borislav. "Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from two fig (Ficus carica L.) cultivars: Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from two fig (Ficus carica L.) cultivars." 2017: 3.