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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=118934"><dc:title>Vpliv bakrovih ionov na fermentacijsko kinetiko različnih sevov kvasovk in kakovost pridelanih mladih vin sorte laški rizling</dc:title><dc:creator>Car,	Pija	(Avtor)
	</dc:creator><dc:creator>Košmerl,	Tatjana	(Mentor)
	</dc:creator><dc:creator>Francetič,	Vojmir	(Komentor)
	</dc:creator><dc:creator>Čadež,	Neža	(Recenzent)
	</dc:creator><dc:subject>vino</dc:subject><dc:subject>belo vino</dc:subject><dc:subject>laški rizling</dc:subject><dc:subject>alkoholna fermentacija</dc:subject><dc:subject>Saccharomyces cerevisiae</dc:subject><dc:subject>starter kulture</dc:subject><dc:subject>hranila za kvasovke</dc:subject><dc:subject>bakrovi ioni</dc:subject><dc:subject>fizikalno-kemijske lastnosti</dc:subject><dc:subject>mošt</dc:subject><dc:publisher>[P. Car]</dc:publisher><dc:date>2015</dc:date><dc:date>2020-09-01 10:15:41</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>118934</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>