{"?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-J1FVS4KP/10503fa3-1a4f-4848-986a-1aac54086de6/PDF","dcterms:extent":"4009 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-J1FVS4KP/1cee8ae1-1b27-4887-b1b6-7567b7361af8/TEXT","dcterms:extent":"18 KB"}],"edm:TimeSpan":{"@rdf:about":"1992-2025","edm:begin":{"@xml:lang":"en","#text":"1992"},"edm:end":{"@xml:lang":"en","#text":"2025"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-J1FVS4KP","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/URN:NBN:SI:SPR-WQVGMCSC"},{"@xml:lang":"sl","#text":"Acta dermatovenerologica Alpina, Pannonica et Adriatica"}],"dcterms:issued":"2001","dc:creator":"Kanerva, Lasse","dc:format":[{"@xml:lang":"sl","#text":"številka:1"},{"@xml:lang":"sl","#text":"letnik:10"},{"@xml:lang":"sl","#text":"str. 3-8"}],"dc:identifier":["COBISSID:13020633","ISSN:1318-4458","URN:URN:NBN:SI:doc-J1FVS4KP"],"dc:language":"en","dc:publisher":{"@xml:lang":"sl","#text":"Slovene Welding Society"},"dc:subject":[{"@xml:lang":"sl","#text":"alergija"},{"@xml:lang":"sl","#text":"dermatitis"},{"@xml:lang":"sl","#text":"Dermatitis, contact"},{"@xml:lang":"sl","#text":"dermatologija"},{"@xml:lang":"sl","#text":"Food hypersensitivity"},{"@xml:lang":"sl","#text":"Hypersensitivity, delayed"},{"@xml:lang":"sl","#text":"Hypersensitivity, immediate"},{"@xml:lang":"sl","#text":"Spices"}],"dcterms:temporal":{"@rdf:resource":"1992-2025"},"dc:title":{"@xml:lang":"sl","#text":"Skin contact reactions to spices| a review|"},"dc:description":{"@xml:lang":"sl","#text":"Spices and food ingredients relatively often trigger skin reactions of delayedor immediate type. Both professionals, like chefs, catterers, as well as general population may be affected. Clove, Jamaica pepper, garlic, paprika,vanilla and other spices are frequent causes of delayed type, while mustard, coriander, careway, celery are the most common causes of the immediate type skin allergy. The above mentioned problems are reviewed in details"},"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-J1FVS4KP","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-J1FVS4KP"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-J1FVS4KP/10503fa3-1a4f-4848-986a-1aac54086de6/PDF"},"edm:rights":{"@rdf:resource":"http://rightsstatements.org/vocab/InC/1.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Združenje slovenskih dermatovenerologov"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-J1FVS4KP/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-J1FVS4KP"}}}}