<?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=118914"><dc:title>Postavitev kriterijev za senzorično vrednotenje sendvičev</dc:title><dc:creator>Palčar,	Irena	(Avtor)
	</dc:creator><dc:creator>Demšar,	Lea	(Mentor)
	</dc:creator><dc:creator>Korošec,	Mojca	(Recenzent)
	</dc:creator><dc:subject>hitra hrana</dc:subject><dc:subject>sendviči</dc:subject><dc:subject>pakiranje sendvičev</dc:subject><dc:subject>skladiščenje sendvičev</dc:subject><dc:subject>energijska vrednost</dc:subject><dc:subject>kemijska sestava</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:publisher>[I. Palčar]</dc:publisher><dc:date>2016</dc:date><dc:date>2020-09-01 10:15:02</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>118914</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>