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<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=37074"><dc:title>Podaljševanje trajnosti kruha z mikrovalovi</dc:title><dc:creator>Požrl,	Tomaž	(Avtor)
	</dc:creator><dc:creator>Hofer,	Andrej	(Pripovedovalec)
	</dc:creator><dc:creator>Dacinger,	Renata	(Urednik)
	</dc:creator><dc:subject>pekovski izdelki</dc:subject><dc:subject>kruh</dc:subject><dc:subject>obstojnost živil</dc:subject><dc:subject>mikrovalovi</dc:subject><dc:subject>senzorične lastnosti</dc:subject><dc:subject/><dc:publisher>Radiotelevizija Slovenija, TV Slovenija</dc:publisher><dc:date>2012</dc:date><dc:date>2015-07-10 12:56:57</dc:date><dc:type>Delo ni kategorizirano</dc:type><dc:identifier>37074</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>