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220218s2019 ci d | |0|| ||eng |
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|a (HR-ZaNSK)001128471
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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|a 663
|2 2011
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|a Lukić, Katarina,
|c prehrambena biotehnologinja
|4 aut
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|a Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines /
|c Katarina Lukić, Marina Tomašević, Natka Ćurko, Antonio Sivrić, Edi Ružman, Karin Kovačević Ganić.
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| 300 |
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|b Graf. prikazi.
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|a Bibliografija: str. 73-75.
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|a Vino
|a Visoki hidrostatski tlak
|a Ultrazvuk visokih snaga
|a Fizikalno-kemijske karakteristike
|a Sumporov dioksid
|a Otopljeni kisik
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| 700 |
1 |
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|a Tomašević, Marina,
|c enologinja
|4 aut
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1 |
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|a Ćurko, Natka
|4 aut
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1 |
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|a Sivrić, Antonio
|4 aut
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1 |
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|a Ružman, Edi
|4 aut
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| 700 |
1 |
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|a Kovačević Ganić, Karin
|4 aut
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| 773 |
0 |
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|t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
|x 1847-3423
|g 14 (2019), 3/4 ; str. 65-75
|w nsk.(HR-ZaNSK)000707192
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| 776 |
0 |
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|a Lukić, Katarina
|t Influence of non-thermal processing techniques on sulfur dioxide and oxygen concentrations in young and aged wines
|w nsk.(HR-ZaNSK)001079508
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| 981 |
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|b B12/19
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| 998 |
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|b gtao2202
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| 856 |
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|u https://hrcak.srce.hr/235581
|y Elektronička verzija članka
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