<?xml version="1.0"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://repozitorij.uni-lj.si/IzpisGradiva.php?id=118823"><dc:title>Senzorični in prehranski parametri kakovosti sušene klobase z dodatkom probiotika in prebiotika</dc:title><dc:creator>Berčič,	Tatjana	(Avtor)
	</dc:creator><dc:creator>Žlender,	Božidar	(Mentor)
	</dc:creator><dc:creator>Rogelj,	Irena	(Komentor)
	</dc:creator><dc:subject>mesni izdelki</dc:subject><dc:subject>sušene mesnine</dc:subject><dc:subject>sušene klobase</dc:subject><dc:subject>starterske kulture</dc:subject><dc:subject>probiotiki</dc:subject><dc:subject>prebiotiki</dc:subject><dc:subject>zmanjšana vsebnost maščob</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:subject>prehranska vrednost</dc:subject><dc:subject>preživelost Lactobacillus paracasei subsp. paracasei</dc:subject><dc:publisher>[T. Berčič], [BF, Oddelek za živilstvo]</dc:publisher><dc:date>2006</dc:date><dc:date>2020-09-01 08:10:28</dc:date><dc:type>Magistrsko delo</dc:type><dc:identifier>118823</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>