<?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=24554"><dc:title>Hardness of dry-cured ham as a factor of consumer choice and its relationship to sensory acceptability</dc:title><dc:creator>Savić,	Bojana	(Avtor)
	</dc:creator><dc:creator>Škrlep,	Martin	(Avtor)
	</dc:creator><dc:creator>Čandek-Potokar,	Marjeta	(Avtor)
	</dc:creator><dc:subject>meat</dc:subject><dc:subject>meat products</dc:subject><dc:subject>consumer</dc:subject><dc:subject>dry- cured ham</dc:subject><dc:subject>hardenss</dc:subject><dc:subject>texture</dc:subject><dc:subject>consumer preference</dc:subject><dc:subject>overall liking</dc:subject><dc:date>2025</dc:date><dc:date>2025-12-05 10:50:55</dc:date><dc:type>Neznano</dc:type><dc:identifier>24554</dc:identifier><dc:language>sl</dc:language></rdf:Description></rdf:RDF>