Your browser does not allow JavaScript!
JavaScript is necessary for the proper functioning of this website. Please enable JavaScript or use a modern browser.
University of Nova Gorica
University
Study
Research
Repository of University of Nova Gorica
About
Search
Browse
Statistics
Login
Show document
A+
|
A-
|
|
SLO
|
ENG
Title:
Prehrana rib v Bohinjskem jezeru in uporabnost rezultatov za ribogojstvo
Authors:
ID
Magjar, Manca
(Author)
ID
Brancelj, Anton
(Mentor)
More about this mentor...
Files:
http://www.ung.si/~library/diplome/OKOLJE/42Magjar.pdf
42Magjar.pdf
(3,27 MB)
MD5: 0C5B8FECDA31B641A242355031CCEBDB
Language:
Slovenian
Work type:
Undergraduate thesis
Typology:
2.11 - Undergraduate Thesis
Organization:
FZO - Faculty of Environmental Sciences
Keywords:
oligotrofno jezero
,
jezerska zlatovščica
,
klen
,
navadni ostriž
,
ribištvo
,
diplomske naloge
Place of publishing:
Nova Gorica
Publisher:
M. Magjar
Year of publishing:
2009
Number of pages:
IX, 77, [25] str.
PID:
20.500.12556/RUNG-289
COBISS.SI-ID:
1077243
UDC:
591.131.1:597.2/.5
NUK URN:
URN:SI:UNG:REP:AII43JEB
Publication date in RUNG:
15.10.2013
Views:
7763
Downloads:
534
Metadata:
Cite this work
Plain text
BibTeX
EndNote XML
EndNote/Refer
RIS
ABNT
ACM Ref
AMA
APA
Chicago 17th Author-Date
Harvard
IEEE
ISO 690
MLA
Vancouver
:
MAGJAR, Manca, 2009,
Prehrana rib v Bohinjskem jezeru in uporabnost rezultatov za ribogojstvo
[online]. Bachelor’s thesis. Nova Gorica : M. Magjar. [Accessed 26 April 2025]. Retrieved from: https://repozitorij.ung.si/IzpisGradiva.php?lang=eng&id=289
Copy citation
Average score:
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5
(0 votes)
Your score:
Voting is allowed only for
logged in
users.
Share:
Similar works from our repository:
Influence of classical maceration and maceration of whole grapes on the chemical and sensory properties of Pinot Noir wine
CHEMICAL AND SENSORY CHARACTERISATION OF 'MODRA FRANKINJA' WINES AROMATIC TYPICALITY
PHENOL POTENTIAL OF SELECTED LONG MACERATED 'REBULA' CULTIVAR WINES
Impact of sunburn and grape dehydration in late ripening on the quality of 'Barbera' (Vitis vinifera L.) grape and wine
Vpliv različnih tehnoloških postopkov predelave grozdja sorte 'Zelen' (Vitis vinifera L.) na aromatične značilnosti vina
Similar works from other repositories:
ǂThe ǂinfluence of yeast nutrients on improvement of Rebula wine quality parameters
Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties
The Influence of Production Systems on Sensory Characteristics of Lettuce (Lactuca sativa L.)
Production of quality rose wines
Influence of selected technological procedures on chemical and sensory characteristics of Slovene olive oils
Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.
Back