Sveučilište u Zagrebu Prehrambeno-biotehnološki fakultet Zavod za prehrambeno-tehnološko inženjerstvo Laboratorij za tehnologiju i analitiku vina
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Lukić, K. (2022). Application of non-thermal techniques as an alternative to sulfur dioxide in production of wine (Disertacija). Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet. Preuzeto s 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." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 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." Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, 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', Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, citirano: 26.10.2024., 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 [Disertacija]. Zagreb: Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet; 2022 [pristupljeno 26.10.2024.] Dostupno na: 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", Disertacija, Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zagreb, 2022. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:159:445763