<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-X80P2KG6</identifier><date>2015</date><creator>Berglez, Pia</creator><creator>Berglez, Tilen</creator><relation>documents/doc/X/URN_NBN_SI_doc-X80P2KG6_001.pdf</relation><relation>documents/doc/X/URN_NBN_SI_doc-X80P2KG6_001.txt</relation><format format_type="issue">1</format><format format_type="type">article</format><format format_type="extent">str. 1-13</format><identifier identifier_type="ISSN">2385-989X</identifier><identifier identifier_type="COBISSID">84884225</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-X80P2KG6</identifier><language>slv</language><publisher>Biteks</publisher><source>Kemija v šoli in družbi</source><rights>InC</rights><subject language_type_id="slv">betakaroten</subject><subject language_type_id="slv">hlapne snovi</subject><subject language_type_id="slv">kisline</subject><subject language_type_id="slv">likopen</subject><subject language_type_id="slv">organoleptične lastnosti</subject><subject language_type_id="slv">paradižnik</subject><subject language_type_id="slv">sladkorji</subject><subject language_type_id="slv">soli</subject><title>Kemijska sestava paradižnika v povezavi z izbranimi organoleptičnimi lastnostmi</title></Record>