University of Zagreb Faculty of Food Technology and Biotechnology Department of Food Engineering Laboratory for Technology and Analysis of Wine
Cite this document
Lukić, K. (2022). Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:445763
Lukić, Katarina. "Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:445763
Lukić, Katarina. "Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:445763
Lukić, K. (2022). 'Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:445763
Lukić K. Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:445763
K. Lukić, "Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:445763