<?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=1383"><dc:title>Vplivi na nastanek trans maščobnih kislin v ocvrtem krompirčku</dc:title><dc:creator>Glavič,	Lenka	(Avtor)
	</dc:creator><dc:creator>Vidrih,	Rajko	(Mentor)
	</dc:creator><dc:creator>Demšar,	Lea	(Recenzent)
	</dc:creator><dc:subject>toplotna obdelava</dc:subject><dc:subject>cvrenje</dc:subject><dc:subject>ocvrt krompir</dc:subject><dc:subject>sončnično olje</dc:subject><dc:subject>lipidi</dc:subject><dc:subject>maščobne kisline</dc:subject><dc:subject>trans maščobne kisline</dc:subject><dc:subject>absorpcija maščobe</dc:subject><dc:subject>antioksidanti</dc:subject><dc:subject>naravni antioksidanti</dc:subject><dc:subject>ekstrakt rožmarina</dc:subject><dc:subject>lutein</dc:subject><dc:publisher>[L. Glavič]</dc:publisher><dc:date>2011</dc:date><dc:date>2014-07-11 12:29:47</dc:date><dc:type>Diplomsko delo</dc:type><dc:identifier>1383</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>