<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-LAEJ2AKO</identifier><date>2010</date><creator>Kandolf, Andreja</creator><relation>documents/doc/L/URN_NBN_SI_doc-LAEJ2AKO_001.htm</relation><relation>documents/doc/L/URN_NBN_SI_doc-LAEJ2AKO_001.pdf</relation><relation>documents/doc/L/URN_NBN_SI_doc-LAEJ2AKO_001.txt</relation><format format_type="issue">10</format><format format_type="volume">112</format><format format_type="type">article</format><format format_type="extent">str. 303-304</format><identifier identifier_type="ISSN">0350-4697</identifier><identifier identifier_type="COBISSID">256809728</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-LAEJ2AKO</identifier><language>slv</language><publisher>Zveza čebelarskih društev Slovenije</publisher><source>Slovenski čebelar</source><rights>InC</rights><subject language_type_id="slv">čebelarstvo</subject><subject language_type_id="slv">higienske zahteve</subject><subject language_type_id="slv">med</subject><subject language_type_id="slv">predelava</subject><title>Higienske zahteve za pripravo čebeljih izdelkov</title></Record>