2 rezultata
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1. Detection and comparison of the sensory quality of wild and farmed brown trout (Salmo trutta) by consumers Jurij Pohar, 2011, izvirni znanstveni članek Ključne besede: fish, brown trout, Salmo trutta, sensory quality, consumers, farming, fisheries |
2. Vpliv različnih tehnoloških postopkov na kakovost vina malvazija Mojmir Wondra, Kristina Kavčič, 2013, izvirni znanstveni članek Ključne besede: wines, cv. Malvasia, winemaking, classical method, maceration, ageing wine on lees, sur lie, chemical composition, physico-chemical properties, sensory quality |
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