<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-38PEI264</identifier><date>2018</date><creator>Ivić, Pave</creator><creator>Protega, Ivan</creator><relation>documents/doc/3/URN_NBN_SI_doc-38PEI264_001.pdf</relation><relation>documents/doc/3/URN_NBN_SI_doc-38PEI264_001.txt</relation><format format_type="issue">2</format><format format_type="volume">9</format><format format_type="type">article</format><format format_type="extent">str. 44-49</format><identifier identifier_type="ISSN">1855-931X</identifier><identifier identifier_type="COBISSID_HOST">513756546</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-38PEI264</identifier><language>eng</language><publisher>GEA College</publisher><source>Advances in business related scientific research journal</source><rights>InC</rights><subject language_type_id="eng">Croatia</subject><subject language_type_id="eng">gastronomy</subject><subject language_type_id="eng">island of Pag</subject><title>The island of Pag and its culinary riches</title></Record>