izpis_h1_title_alt

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)

.pdfPDF - Presentation file, Download (406,95 KB)
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
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Place of publishing:Ljubljana
Publisher:[P. Jakob]
Year:2007
Number of pages:X, 62 f.
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:1802
Downloads:356
Metadata:XML RDF-CHPDL DC-XML DC-RDF
:
Copy citation
Share:Bookmark and Share

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

Similar documents

Similar works from RUL:
Similar works from other Slovenian collections:

Back