Petra Mole

1. MOLE, Petra. Vpliv različnih sevov kvasovk in fermentacijske temperature na sestavo in senzorično kakovost mladih vin sorte sauvignon : diplomsko delo, univerzitetni študij = The influence of different yeast strains and fermentation temperature on the composition and sensory quality of wine variety Sauvignon : graduation thesis, university studies. Ljubljana: [P. Seljak], 2011. XIII, 62 f., [10] f. pril., graf. prikazi, tabele. Biotehniška fakulteta, Oddelek za živilstvo, Ljubljana, Diplomske naloge, 1419. http://www.digitalna-knjiznica.bf.uni-lj.si/dn_seljak_petra.pdf, Repository of the University of Ljubljana – RUL . [COBISS.SI-ID 3919480]

2. MOLE, Petra. Vpliv programa Erasmus+ na razvijanje kompetenc = Impact of Erasmus+ programme on competence development. In: VIDRIH, Tjaša (ed.), et al. Trendi in izzivi v živilstvu, prehrani, gostinstvu, turizmu, izobraževanju in usposabljanju : zbornik prispevkov 4. mednarodne strokovne konference, 19.-20. oktober 2017, Ljubljana, Slovenija = Trends and challenges in food technology, nutrition, hospitality, tourism, education and training : collection proceedings of the 4th international professional conference, October 19th-20th 2017, Ljubljana, Slovenia. Ljubljana: Biotehniški izobraževalni center: = Biotechnical Educational Center, 2017. Str. 535-539. ISBN 978-961-6915-01-4. [COBISS.SI-ID 18188035]

3. MOLE, Petra. Model individualizacije praktičnega usposabljanja z delom = Individualisation model of work experience programme. In: OZIMEK, Boštjan (ed.), et al. Trendi in izzivi v živilstvu, prehrani, gostinstvu, turizmu, izobraževanju in usposabljanju : zbornik prispevkov 5. mednarodne strokovne konference, 23.-24. oktober 2019, Ljubljana, Slovenija = Trends and challenges in food technology, nutrition, hospitality, tourism, education and training : collection proceeding [i. e. proceedings] of the 5th International Professional Conference, October 23rd-24th 2019, Ljubljana, Slovenia. 5. mednarodna strokovna konferenca Trendi in izzivi v živilstvu, prehrani, gostinstvu, turizmu, izobraževanju in usposabljanju = 5th International Professional Conference Trends & Challenges in Food Technology, Nutrition, Hospitality, Tourism, Education and Training. Ljubljana: Biotehniški izobraževalni center: = Biotechnical Educational Centre, 2019. Str. 963-967. ISBN 978-961-6915-05-2. [COBISS.SI-ID 2049103410]

4. VIDMAR, Andreja. Izdelovanje beljakovinskega kruha iz ličink tenebrio molitor : biologija : raziskovalna naloga. Ljubljana: BIC Živilska šola, 2022. 1 spletni vir (1 datoteka PDF (60 str.)), ilustr., tabele, graf. prikazi. https://zbirke.zotks.si/2022/resources/SS_biolo_1145.pdf. [COBISS.SI-ID 147938563]
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