Úloha kvasiniek prirodzenej mikroflóry hrozna pri vzniku tokajských cibéb
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| Autore principale: | |
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| Altri autori: | |
| Natura: | Manoscritto Libro |
| Lingua: | slovacco |
| Pubblicazione: |
2021
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| Soggetti: | |
| Accesso online: | http://is.stuba.sk/zp/portal_zp.pl?podrobnosti=148920 |
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MARC
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| 100 | 1 | |a Daňková, Dominika |u 044000 |4 aut |U FCHPT Fakulta chemickej a potravinárskej technológie |T FCHPT Ústav biotechnológie |X 97397 |U C4000 |Y 102 |7 97397 | |
| 242 | 0 | 1 | |a The role of natural yeast microflora of grapes in the formation of noble-rotted raisin |y eng |
| 245 | 1 | 0 | |a Úloha kvasiniek prirodzenej mikroflóry hrozna pri vzniku tokajských cibéb |
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| 650 | 4 | |a Tokaj |2 slo | |
| 650 | 4 | |a cibéby |2 slo | |
| 650 | 4 | |a Botrytis cinerea |2 slo | |
| 650 | 4 | |a kvasinkový mikrobióm hrozna |2 slo | |
| 650 | 4 | |a Tokaj |2 eng | |
| 650 | 4 | |a noble rot |2 eng | |
| 650 | 4 | |a Botrytis cinerea |2 eng | |
| 650 | 4 | |a yeast microbiome of the grape |2 eng | |
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