<?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://dirros.openscience.si/IzpisGradiva.php?id=11623"><dc:title>The effect of salting time and sex on chemical and textural properties of dry cured ham</dc:title><dc:creator>Tomažin,	Urška	(Avtor)
	</dc:creator><dc:creator>Škrlep,	Martin	(Avtor)
	</dc:creator><dc:creator>Prevolnik,	Maja	(Avtor)
	</dc:creator><dc:creator>Batorek Lukač,	Nina	(Avtor)
	</dc:creator><dc:creator>Karolyi,	Danijel	(Avtor)
	</dc:creator><dc:creator>Červek,	Matjaž	(Avtor)
	</dc:creator><dc:creator>Čandek-Potokar,	Marjeta	(Avtor)
	</dc:creator><dc:subject>Dry-cured ham</dc:subject><dc:subject>Reduced salt</dc:subject><dc:subject>Sex</dc:subject><dc:subject>Proteolysis</dc:subject><dc:subject>Texture</dc:subject><dc:date>2020</dc:date><dc:date>2020-04-24 10:08:49</dc:date><dc:type>Neznano</dc:type><dc:identifier>11623</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>