Details

Reforma visokošolskega sistema v EU in Sloveniji : diplomsko delo
ID Pevec, Katja (Author), ID Aristovnik, Aleksander (Mentor) More about this mentor... This link opens in a new window

.pdfPDF - Presentation file, Download (326,76 KB)
MD5: 9E7F3BAE6E0D046AC5990BDA97F1316C
PID: 20.500.12556/rul/02a343c7-1196-43c3-855f-f23d61ab8d55

Language:Slovenian
Keywords:visoko šolstvo, bolonjski proces, Bolonjska deklaracija, Slovenija, Evropska unija, diplomske naloge
Work type:Undergraduate thesis
Typology:2.11 - Undergraduate Thesis
Organization:FU - Faculty of Administration
Place of publishing:Ljubljana
Publisher:[K. Pevec]
Year:2011
Number of pages:VI, 39 str.
PID:20.500.12556/RUL-21727 This link opens in a new window
UDC:378(043.2)
COBISS.SI-ID:3637422 This link opens in a new window
Publication date in RUL:11.07.2014
Views:2648
Downloads:503
Metadata:XML DC-XML DC-RDF
:
PEVEC, Katja, 2011, Reforma visokošolskega sistema v EU in Sloveniji : diplomsko delo [online]. Bachelor’s thesis. Ljubljana : K. Pevec. [Accessed 17 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=21727
Copy citation
Share:Bookmark and Share

Similar documents

Similar works from RUL:
  1. Influence of various added salts of the physical-chemical properties of poly (vinylalcohol) solution
  2. Chemical characterization of the roadside sediment from Idrija
  3. PHYSICO-CHEMICAL PROPERTIES OF HONEY
  4. Influence of modified atmosphere on physical and chemical parameters of plums (Prunus domestica)
  5. Influence of modified atmosphere on physical and chemical parameters of Norway cherries (Prunus avium L.)
Similar works from other Slovenian collections:
  1. Gold in the past, today and future
  2. Geometric-arithmetic indices
  3. STUDYING PHYSICAL AND CHEMICAL PROPERTIES OF ACTIVE SUBSTANCES WITH THERMO ANALYSING TECHNIQUES
  4. ǂThe ǂinfluence of crosslinking and polymerisation conditions on the physical/chemical properties of acrylate polymer supports
  5. Effect of oenological tannin aplication during different alcohol fermentation phases on the physical and chemical characteristics of pino noir wine

Back