<?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=1200"><dc:title>Vpliv biološkega razkisa na nastanek hlapnih komponent vina</dc:title><dc:creator>Ambrožič,	Maja	(Avtor)
	</dc:creator><dc:creator>Wondra,	Mojmir	(Mentor)
	</dc:creator><dc:creator>Vidrih,	Rajko	(Recenzent)
	</dc:creator><dc:subject>vino</dc:subject><dc:subject>modra frankinja</dc:subject><dc:subject>biološki razkis</dc:subject><dc:subject>mlečnokislinske bakterije</dc:subject><dc:subject>hlapne komponente</dc:subject><dc:subject>višji alkoholi</dc:subject><dc:subject>estri</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:publisher>[BF, Oddelek za živilstvo]</dc:publisher><dc:date>2006</dc:date><dc:date>2014-07-11 12:28:55</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1200</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>