<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-SECE86EP</identifier><date>1996</date><creator>Godina-Golija, Maja</creator><relation>documents/doc/S/URN_NBN_SI_doc-SECE86EP_001.pdf</relation><relation>documents/doc/S/URN_NBN_SI_doc-SECE86EP_001.txt</relation><format format_type="issue">25</format><format format_type="type">article</format><format format_type="extent">str. 211-221</format><identifier identifier_type="ISSN">0352-0447</identifier><identifier identifier_type="COBISSID">4123693</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-SECE86EP</identifier><language>slv</language><publisher>Slovenska akademija znanosti in umetnosti</publisher><source>Traditiones (Ljubljana)</source><rights>InC</rights><subject language_type_id="eng">ethnology</subject><subject language_type_id="slv">etnologija</subject><subject language_type_id="eng">food</subject><subject language_type_id="slv">hrana</subject><subject language_type_id="slv">jedilniki</subject><subject language_type_id="slv">prehrambena kultura</subject><subject language_type_id="slv">prehrana</subject><title>Teoretična izhodišča etnološkega preučevanja prehrane</title></Record>