<?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=118956"><dc:title>Sprejemljivost čuftov v paradižnikovi omaki z manj soli</dc:title><dc:creator>Anzeljc,	Jana	(Avtor)
	</dc:creator><dc:creator>Žlender,	Božidar	(Mentor)
	</dc:creator><dc:creator>Polak,	Tomaž	(Komentor)
	</dc:creator><dc:creator>Demšar,	Lea	(Recenzent)
	</dc:creator><dc:subject>gotove jedi</dc:subject><dc:subject>čufti</dc:subject><dc:subject>sol</dc:subject><dc:subject>zmanjševanje vsebnosti soli</dc:subject><dc:subject>vsebnost soli</dc:subject><dc:subject>paradižnikova omaka</dc:subject><dc:subject>kemijska sestava</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:subject>tekstura</dc:subject><dc:publisher>[J. Anzeljc]</dc:publisher><dc:date>2013</dc:date><dc:date>2020-09-01 10:16:18</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>118956</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>