Details

Mihailo Đurić: Sociologija Maksa Vebera. Naprijed, Zagreb 1987.
ID Bernik, Ivan (Author)

URLURL - Presentation file, Visit http://dk.fdv.uni-lj.si/dr/dr9Bernik1.PDF This link opens in a new window

Language:Slovenian
Keywords:recenzije, Weber Max, sociologija
Work type:Not categorized
Typology:1.19 - Review, Book Review, Critique
Organization:FDV - Faculty of Social Sciences
Year:1990
Number of pages:Str. 140-141
Numbering:Let. 7, št. 9
PID:20.500.12556/RUL-5234 This link opens in a new window
UDC:316.2
ISSN on article:0352-3608
COBISS.SI-ID:14941533 This link opens in a new window
Publication date in RUL:11.07.2014
Views:2864
Downloads:257
Metadata:XML DC-XML DC-RDF
:
BERNIK, Ivan, 1990, Mihailo Đurić: Sociologija Maksa Vebera. Naprijed, Zagreb 1987. Družboslovne razprave [online]. 1990. Vol. 7, no. 9, p. 140–141. [Accessed 22 June 2025]. Retrieved from: http://dk.fdv.uni-lj.si/dr/dr9Bernik1.PDF
Copy citation
Share:Bookmark and Share

Record is a part of a journal

Title:Družboslovne razprave
Shortened title:Družbosl. razpr.
Publisher:Slovensko sociološko društvo, Fakulteta za družbene vede
ISSN:0352-3608
COBISS.SI-ID:7530242 This link opens in a new window

Secondary language

Language:Unknown
Keywords:review, Weber Max, sociology

Similar documents

Similar works from RUL:
  1. Genetic diversity of the yeasts in spontaneous fermentations of apple cider and their biotechnological potential
  2. Optimization of acetic fermentation of cider
  3. Population genomics of the indigenous Saccharomyces yeasts from cider
  4. Impact of the copper ions on fermentation kinetics of different yeast strains and quality of young wine of Welshriesling [i. e. Welschriesling] variety
  5. Fermentation characteristics of Saccharomyces and non-Saccharomyces wine yeasts
Similar works from other Slovenian collections:
  1. Why, when, and how did yeast evolve alcoholic fermentation?
  2. Biotska raznovrstnost kvasovk povezanih s proizvodnjo jabolčnega vina
  3. Biodiversitet i naturleg gjær i siderproduksjonen i Hardanger
  4. Ko iz grešnega nastane pravo vino
  5. Different Approaches in Cider Production

Back