Vplyv macerácie hrozna na kvalitu vína Sauvignon
BackBibliographic information
- Publication year
- 2022
- Category
- V2 — The scientific output of a publication activity as part of an edited book or collection
- CREPČ / EPCA ID
- 0040654
- Document type
- Article in proceedings
- Source
- Hygiena a technologie potravin - 51. Lenfeldovy a Höklovy dny
- ISBN (Source)
- 978-80-7305-876-0
- Volume
- online, S. 99-102
- Issue
- 1. vyd.
- Source publication year
- 2022
- Output type
- contribution from the event
- Language
- Slovak
- Study field
- veterinary medicineField group: Agricultural and veterinary sciences
- Research areas
- 200 — Veterinary Sciences
Bibliographic record
BARTKOVSKÝ, Martin - SEMJON, Boris - MIŠČIKOVÁ, Alexandra - MESARČOVÁ, Lýdia - ŠUĽÁKOVÁ, Lucia - MARCINČÁK, Slavomír. Vplyv macerácie hrozna na kvalitu vína Sauvignon [Effect of maturation on Sauvignon wine quality]. In: Hygiena a technologie potravin - 51. Lenfeldovy a Höklovy dny : Sborník přednášek a posterů. 1. vyd. Brno : VFU, 2022. ISBN 978-80-7305-876-0, online, s. 99-102.
Publication authors
| Author | Role | Share |
|---|---|---|
| Martin Bartkovský | Author | 35.000 % |
| Boris Semjon | Author | 35.000 % |
| Alexandra Miščiková | Author | 5.000 % |
| Lýdia Mesarčová | Author | 5.000 % |
| Lucia Šuľáková | Author | 5.000 % |
| Slavomír Marcinčák | Author | 15.000 % |