<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-JOYBZOXS</identifier><date>2022</date><creator>Žerovnik, Tina</creator><relation>documents/doc/J/URN_NBN_SI_doc-JOYBZOXS_001.pdf</relation><relation>documents/doc/J/URN_NBN_SI_doc-JOYBZOXS_001.txt</relation><format format_type="issue">10</format><format format_type="volume">124</format><format format_type="type">article</format><format format_type="extent">str. 279</format><identifier identifier_type="ISSN">0350-4697</identifier><identifier identifier_type="COBISSID_HOST">125559555</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-JOYBZOXS</identifier><language>slv</language><publisher publisher_location="Ljubljana">Zveza čebelarskih društev Slovenije</publisher><source>Slovenski čebelar</source><rights>InC</rights><subject language_type_id="slv">čebelarstvo</subject><subject language_type_id="slv">čebelji pridelki</subject><subject language_type_id="slv">kulinarika</subject><subject language_type_id="slv">med</subject><title>Dan medu v kulinariki 2022</title></Record>