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Vpliv tehnološke faze predelave grozdja na kemijske in senzorične lastnosti vina sorte rebula : diplomsko delo, univerzitetni študij
ID Jakob, Petra (Author), ID Košmerl, Tatjana (Mentor) More about this mentor... This link opens in a new window, ID Golob, Terezija (Reviewer)

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MD5: 16507951022D94124BD049F46968F062
PID: 20.500.12556/rul/dcb2fc9c-54d2-49a7-a8af-87a261f6819c

Language:Slovenian
Keywords:vino, kultivar Rebula, mošt, belo vino, kratkotrajna maceracija, tehnologija "pelliculaire", kemijska sestava mošta, kemijska sestava vina, senzorične lastnosti
Work type:Undergraduate thesis (m5)
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2007
Publisher:[P. Jakob]
Number of pages:X, 62 f.
Place:Ljubljana
PID:20.500.12556/RUL-1232 This link opens in a new window
UDC:663.221:663.252.2:543:663.253
COBISS.SI-ID:3379576 This link opens in a new window
Publication date in RUL:11.07.2014
Views:1430
Downloads:317
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Secondary language

Language:English
Title:The influence of technological phase of grape processing on chemical and sensory properties of wine from variety Rebula : graduation thesis, university studies
Keywords:wines, cv. Rebula, musts, winemaking, immediate procedure, maceration, "pelliculaire" technology, chemical parameters, sensory properties

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