<?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=1364"><dc:title>Kakovost pecilnega praška</dc:title><dc:creator>Govekar,	Katja	(Avtor)
	</dc:creator><dc:creator>Golob,	Terezija	(Mentor)
	</dc:creator><dc:creator>Demšar,	Lea	(Recenzent)
	</dc:creator><dc:subject>pekarstvo</dc:subject><dc:subject>pecilni prašek</dc:subject><dc:subject>biskviti</dc:subject><dc:subject>spektrofotometrične metode</dc:subject><dc:subject>fosfati</dc:subject><dc:subject>vsebnost fosfatov</dc:subject><dc:subject>CO2</dc:subject><dc:subject>senzorična analiza</dc:subject><dc:subject>teksturne lastnosti</dc:subject><dc:publisher>[K. Govekar]</dc:publisher><dc:date>2011</dc:date><dc:date>2014-07-11 12:29:41</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1364</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>