<?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=1285"><dc:title>Vpliv kvasovk na sestavo hlapnih spojin v spontano kisanih testih</dc:title><dc:creator>Redek,	Tomaž	(Avtor)
	</dc:creator><dc:creator>Plestenjak,	Andrej	(Mentor)
	</dc:creator><dc:creator>Jamnik,	Polona	(Recenzent)
	</dc:creator><dc:subject>pekarstvo</dc:subject><dc:subject>testo</dc:subject><dc:subject>vzhajanje testa</dc:subject><dc:subject>kisla testa</dc:subject><dc:subject>fermentacija testa</dc:subject><dc:subject>mlečnokislinske bakterije</dc:subject><dc:subject>kvasovke</dc:subject><dc:subject>hlapne spojine</dc:subject><dc:subject>sekundarni metaboliti</dc:subject><dc:subject>ocetna kislina</dc:subject><dc:subject>diacetil</dc:subject><dc:subject>3-hidroksi-2-butanon</dc:subject><dc:subject>pH vrednost</dc:subject><dc:subject>aroma kruha</dc:subject><dc:publisher>[T. Redek]</dc:publisher><dc:date>2009</dc:date><dc:date>2014-07-11 12:29:19</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1285</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>