[1]
Kojić, N. and Jakobek, L. 2021. THE IMPACT OF DIFFERENT PACKAGING AND STORAGE TIME ON PHISYCOCHEMICAL PROPERTIES AND COLOR OF RED WINES. Journal of microbiology, biotechnology and food sciences. 10, 6 (Jun. 2021), e3036. DOI:https://doi.org/10.15414/jmbfs.3036.