Charakterizácia enologicky využiteľných kmeňov Saccharomyces cerevisiae
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| Autore principale: | |
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| Altri autori: | |
| Natura: | Manoscritto Libro |
| Lingua: | slovacco |
| Pubblicazione: |
2020
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| Soggetti: | |
| Accesso online: | http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=150761 |
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MARC
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| 242 | 0 | 1 | |a Characterization of oenologically useful strains of Saccharomyces cerevisiae |y eng |
| 245 | 1 | 0 | |a Charakterizácia enologicky využiteľných kmeňov Saccharomyces cerevisiae |
| 260 | |c 2020 | ||
| 650 | 4 | |a acidita vína |2 slo | |
| 650 | 4 | |a Saccharomyces cerevisiae |2 slo | |
| 650 | 4 | |a prchavý profil vína |2 slo | |
| 650 | 4 | |a fermentácia |2 slo | |
| 650 | 4 | |a fermentation |2 eng | |
| 650 | 4 | |a acidity of wine |2 eng | |
| 650 | 4 | |a volatile profile of wine |2 eng | |
| 650 | 4 | |a Saccharomyces cerevisiae |2 eng | |
| 700 | 1 | |a Furdíková, Katarína |u 044000 |k Z1 |4 ths |U FCHPT Fakulta chemickej a potravinárskej technológie |T FCHPT Ústav biotechnológie |X 42534 |U C4000 |Y 102 |7 A000042534 | |
| 856 | 4 | |u http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=150761 | |