Miličević, B. (2018). Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells: Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells. Poljoprivreda (Osijek), p. 4.
Chicago stil citiranjaMiličević, Borislav. "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells: Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells." 2018: 4.
MLA stil citiranjaMiličević, Borislav. "Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells: Aroma profile and sensory quality of honey brandy produced by the fermentation process with immobilized yeast cells." 2018: 4.