<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-SKHVRDR0</identifier><date>2020</date><creator>Celcar, Špela</creator><creator>Kristl, Janja</creator><creator>Sem, Vilma</creator><relation>documents/doc/S/URN_NBN_SI_doc-SKHVRDR0_001.pdf</relation><relation>documents/doc/S/URN_NBN_SI_doc-SKHVRDR0_001.txt</relation><format format_type="issue">1</format><format format_type="type">article</format><format format_type="extent">Ilustr.</format><identifier identifier_type="ISSN">2385-989X</identifier><identifier identifier_type="COBISSID_HOST">4651052</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-SKHVRDR0</identifier><language>slv</language><publisher>Biteks</publisher><source>Kemija v šoli in družbi</source><rights>InC</rights><subject language_type_id="slv">sirup</subject><subject language_type_id="slv">smreka</subject><subject language_type_id="slv">smrekovi vršički</subject><subject language_type_id="slv">vitamin C</subject><title>Vsebnost vitamina C v smrekovih vrščičkih in sirupu</title></Record>