<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-TM8JQWOZ</identifier><date>2015</date><creator>Jenko, Marjan</creator><relation>documents/doc/T/URN_NBN_SI_doc-TM8JQWOZ_001.pdf</relation><relation>documents/doc/T/URN_NBN_SI_doc-TM8JQWOZ_001.txt</relation><format format_type="issue">5</format><format format_type="volume">61</format><format format_type="type">article</format><format format_type="extent">str. 319-329, SI 59</format><identifier identifier_type="ISSN">0039-2480</identifier><identifier identifier_type="COBISSID">13833499</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-TM8JQWOZ</identifier><language>eng</language><publisher>Zveza strojnih inženirjev in tehnikov Slovenije et al.</publisher><source>Strojniški vestnik</source><rights>InC</rights><subject language_type_id="slv">Fourierov zakon toplotnega toka</subject><subject language_type_id="slv">jajca</subject><subject language_type_id="slv">predelava živil</subject><subject language_type_id="slv">simulacija prenosa toplote</subject><subject language_type_id="slv">simulacije s fiksno mrežo</subject><subject language_type_id="slv">toplotne simulacije</subject><title>Numerical cooking for pasteurized soft boiled eggs</title></Record>