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<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=118871"><dc:title>Vpliv kakovosti, proteolize in stopnje pečenosti na nastanek heterocikličnih aromatskih aminov v dolgi hrbtni mišici prašiča</dc:title><dc:creator>Došler,	Dejan	(Avtor)
	</dc:creator><dc:creator>Demšar,	Lea	(Mentor)
	</dc:creator><dc:subject>meso</dc:subject><dc:subject>prašičje meso</dc:subject><dc:subject>m. longissimus dorsi</dc:subject><dc:subject>kakovost mišičnine</dc:subject><dc:subject>SpVV</dc:subject><dc:subject>barva prašičjega mesa</dc:subject><dc:subject>zorenje mesa</dc:subject><dc:subject>pečenje mesa</dc:subject><dc:subject>strižna sila</dc:subject><dc:subject>kemijska sestava</dc:subject><dc:subject>neproteinski dušik</dc:subject><dc:subject>kreatin</dc:subject><dc:subject>kreatinin</dc:subject><dc:subject>proste amino kisline</dc:subject><dc:subject>reducirajoči sladkorji</dc:subject><dc:subject>HPLC-MS</dc:subject><dc:subject>heterociklični aromatski amini</dc:subject><dc:subject>karcinogene spojine</dc:subject><dc:subject>mutagene spojine</dc:subject><dc:publisher>[Biotehniška fakulteta, Oddelek za živilstvo], [D. Došler]</dc:publisher><dc:date>2007</dc:date><dc:date>2020-09-01 08:48:44</dc:date><dc:type>Doktorska disertacija</dc:type><dc:identifier>118871</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>