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Vpliv sevov kvasovk vrste Saccharomyces cerevisiae na sestavo in senzorično kakovost vina laški rizling : diplomsko delo, univerzitetni študij
ID Jenko, Mojca (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: 5E054387F65B135622A27B7D98A7AAF5
PID: 20.500.12556/rul/12694813-a912-4a2b-8574-332c0a5f3b2b

Language:Slovenian
Keywords:vino, mlado vino, mošt, alkoholna fermentacija, vinske kvasovke, starterske kulture, laški rizling, fizikalnokemijske lastnosti, kemijska sestava, senzorična kakovost
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[M. Jenko]
Year:2009
Number of pages:XI, 79 f.
PID:20.500.12556/RUL-1313 This link opens in a new window
UDC:663.221:663.252/.253:582.282.3:544.01:543.61:543.9
COBISS.SI-ID:3670136 This link opens in a new window
Publication date in RUL:11.07.2014
Views:1462
Downloads:324
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Secondary language

Language:English
Title:The influence of Saccharomyces cerevisiae yeast strains on composition and sensory quality of Welsch Riesling : graduation thesis, university studies
Keywords:wines, young wines, musts, alcoholic fermentation, yeasts wine, starters, Welsch Riesling, physicochemical properties, chemical composition, sensory quality

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