20.500.12556/RUL-1313
Vpliv sevov kvasovk vrste Saccharomyces cerevisiae na sestavo in senzorično kakovost vina laški rizling
diplomsko delo, univerzitetni študij
The influence of Saccharomyces cerevisiae yeast strains on composition and sensory quality of Welsch Riesling
graduation thesis, university studies
vino
mlado vino
mošt
alkoholna fermentacija
vinske kvasovke
starterske kulture
laški rizling
fizikalnokemijske lastnosti
kemijska sestava
senzorična kakovost
wines
young wines
musts
alcoholic fermentation
yeasts wine
starters
Welsch Riesling
physicochemical properties
chemical composition
sensory quality
true
false
false
[M. Jenko]
Slovenski jezik
Angleški jezik
Diplomsko delo
2014-07-11 12:29:27
2014-07-11 12:29:27
2022-07-11 15:06:12
0000-00-00 00:00:00
2009
0
Ljubljana
0
XI, 79 f.
0000-00-00
NiDoloceno
NiDoloceno
NiDoloceno
0000-00-00
0000-00-00
0000-00-00
663.221:663.252/.253:582.282.3:544.01:543.61:543.9
3670136
dn_jenko_mojca.pdf
dn_jenko_mojca.pdf
1
5E054387F65B135622A27B7D98A7AAF5
35a52b5859b22668302bf9bdf411deecb3668e7278d1f486be7e3e3c91e7caa0
ac856a5b-a1b9-11eb-a523-00155dcfd717
20.500.12556/rul/12694813-a912-4a2b-8574-332c0a5f3b2b
https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=133527
Biotehniška fakulteta
0
0
0