{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:DOC-RU1ZW755/8d720-3854-9c6-230-a44bba98300c8cd8d/PDF","dcterms:extent":"2090 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:DOC-RU1ZW755/26748579-31cb-4afd-ab67-2178bfafbaab/TEXT","dcterms:extent":"147 KB"}],"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:DOC-RU1ZW755","dcterms:issued":"2017","dc:creator":"Kostadinov, Marija","dc:identifier":["COBISSID:293621504","ISBN:978-961-7046-10-6","URN:URN:NBN:SI:doc-RU1ZW755"],"dc:language":"sl","dc:publisher":{"@xml:lang":"sl","#text":"Konzorcij šolskih centrov"},"dc:source":{"@xml:lang":"sl","#text":"knjige"},"dc:subject":[{"@xml:lang":"sl","#text":"elektronske knjige"},{"@xml:lang":"sl","#text":"Izobraževanje odraslih"},{"@xml:lang":"sl","#text":"Peka"},{"@xml:lang":"sl","#text":"Pice"},{"@xml:lang":"sl","#text":"Projekti"},{"@xml:lang":"sl","#text":"živilstvo"},{"@rdf:resource":"http://www.wikidata.org/entity/Q4865573"}],"dc:title":{"@xml:lang":"sl","#text":"Picopek| strokovno področje: živilstvo|"},"dc:description":{"@xml:lang":"sl","#text":"Pred vami je gradivo, ki je namenjeno izpopolnjevanju in usposabljanju odraslih, ki so že na trgu dela ali pa vanj šele vstopajo. Gradivo Picopek je bilo izdelano na osnovi potreb trga.   V gradivu se sprehodimo skozi bogato zgodovino izdelave pic, spoznamo sestavine, različne postopke izdelave in peko. Podrobnejše je predstavljena pica napoletana, ki je spoj tradicije, umetnosti in znanosti ter je od leta 2010 vpisana v register EU zajamčenih tradicionalnih posebnosti. Pojasnjeni so osnovni pojmi HACCP načrta, katerega namen je preprečiti neželene spremembe na živilih. Ker nesreča nikoli ne počiva, tudi na delovnem mestu ne, so opisane nesreče, ki se najpogosteje pojavljajo in kako jih lahko preprečimo"},"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"knjige"},{"@xml:lang":"en","#text":"books"},{"@rdf:resource":"http://www.wikidata.org/entity/Q571"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:DOC-RU1ZW755","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:DOC-RU1ZW755"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:DOC-RU1ZW755/8d720-3854-9c6-230-a44bba98300c8cd8d/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:dataProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:DOC-RU1ZW755/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:DOC-RU1ZW755"}}}}