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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=118967"><dc:title>Kemijska sestava in kulinarična uporabnost sardonov (Engraulis encrasicolus)</dc:title><dc:creator>Glavič,	Aleš	(Avtor)
	</dc:creator><dc:creator>Demšar,	Lea	(Mentor)
	</dc:creator><dc:creator>Polak,	Tomaž	(Komentor)
	</dc:creator><dc:creator>Golob,	Terezija	(Recenzent)
	</dc:creator><dc:subject>ribe</dc:subject><dc:subject>sardoni</dc:subject><dc:subject>Engraulis encrasicolus</dc:subject><dc:subject>sardele</dc:subject><dc:subject>Sardina pilchardus</dc:subject><dc:subject>kemijska sestava</dc:subject><dc:subject>fizikalno-kemijske lastnosti</dc:subject><dc:subject>maščobnokislinska sestava</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:subject>pečeni sardoni</dc:subject><dc:subject>marinirani sardoni</dc:subject><dc:publisher>[A. Glavič]</dc:publisher><dc:date>2013</dc:date><dc:date>2020-09-01 10:16:41</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>118967</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>