<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-UC3TJREI</identifier><date>2023</date><creator>Čeh, Barbara</creator><relation>documents/doc/U/URN_NBN_SI_doc-UC3TJREI_001.pdf</relation><relation>documents/doc/U/URN_NBN_SI_doc-UC3TJREI_001.txt</relation><format format_type="issue">1-12</format><format format_type="volume">85</format><format format_type="type">article</format><format format_type="extent">str. 56-57</format><identifier identifier_type="ISSN">1318-6183</identifier><identifier identifier_type="COBISSID_HOST">181242627</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-UC3TJREI</identifier><language>slv</language><source>Hmeljar (Žalec)</source><rights>InC</rights><subject language_type_id="slv">antioksidanti</subject><subject language_type_id="slv">hmelj</subject><subject language_type_id="slv">hmeljarstvo</subject><subject language_type_id="slv">pivo</subject><title>Antioksidanti v hmelju – od spomladanskih poganjkov do piva</title></Record>