<?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=1367"><dc:title>Vpliv dodatka sirišča na teksturo svežega sira</dc:title><dc:creator>Banovšek,	Monika	(Avtor)
	</dc:creator><dc:creator>Perko,	Bogdan	(Mentor)
	</dc:creator><dc:creator>Čanžek Majhenič,	Andreja	(Komentor)
	</dc:creator><dc:creator>Jeršek,	Barbara	(Recenzent)
	</dc:creator><dc:subject>mleko</dc:subject><dc:subject>surovo mleko</dc:subject><dc:subject>analiza mleka</dc:subject><dc:subject>skuta</dc:subject><dc:subject>kislinska koagulacija</dc:subject><dc:subject>sirišče himozin</dc:subject><dc:subject>encimska koagulacija</dc:subject><dc:subject>tekstura skute</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:subject>kemijska analiza svežega sira</dc:subject><dc:publisher>[M. Banovšek]</dc:publisher><dc:date>2011</dc:date><dc:date>2014-07-11 12:29:42</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1367</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>