doctoral thesis
Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine

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

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