Details

Karakterizacija in kakovost aluminijevih zlitin za tlačno litje : diplomsko delo
ID Reitmeier, Matjaž (Author), ID Mrvar, Primož (Mentor) More about this mentor... This link opens in a new window

.pdfPDF - Presentation file, Download (1,52 MB)
MD5: 9CF96B800394DED7426B558EF89EC742
PID: 20.500.12556/rul/a7502131-25aa-4ae6-bb58-b162c386a326

Language:Slovenian
Keywords:tlačno litje, aluminijeve zlitine, karakterizacija, kakovost
Work type:High school thesis
Typology:2.11 - Undergraduate Thesis
Organization:NTF - Faculty of Natural Sciences and Engineering
Place of publishing:Ljubljana
Publisher:[M. Reitmeier]
Year:2016
Number of pages:V, 34 f.
PID:20.500.12556/RUL-89035 This link opens in a new window
UDC:621.74
COBISS.SI-ID:1646943 This link opens in a new window
Publication date in RUL:10.02.2017
Views:3065
Downloads:413
Metadata:XML DC-XML DC-RDF
:
REITMEIER, Matjaž, 2016, Karakterizacija in kakovost aluminijevih zlitin za tlačno litje : diplomsko delo [online]. Bachelor’s thesis. Ljubljana : M. Reitmeier. [Accessed 27 March 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=89035
Copy citation
Share:Bookmark and Share

Similar documents

Similar works from RUL:
  1. Improving the nutritional value and a shelf life of bread with the addition of grape pomace and olive cake
  2. Heating of matter by microwaves without convection
  3. Influence of trehalose addition on technological and sensory properties of bread
  4. Different Saccharomyces cerevisiae yeast strains application for breadmaking
  5. Influence of adding sourdough with sprouted spelt seeds on technological and sensory characteristics of bread
Similar works from other Slovenian collections:
  1. Uporaba ozona pri pripravi živil
  2. Visokofrekvenčni resonator za 2,2 GHz
  3. SENSORY VALUE OF BREAD MADE FROM RYE (Secale cereale L.), COMMON WHEAT (Triticum aestivum L.) AND MESLIN (MIXTURE OF RYE AND WHEAT)

Back