<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:doc-UODNCDH7</identifier><date>2017</date><creator>Čerenak, Andreja</creator><creator>Oset Luskar, Monika</creator><creator>Radišek, Sebastjan</creator><relation>documents/doc/U/URN_NBN_SI_doc-UODNCDH7_001.pdf</relation><relation>documents/doc/U/URN_NBN_SI_doc-UODNCDH7_001.txt</relation><format format_type="issue">1-12</format><format format_type="volume">79</format><format format_type="type">article</format><format format_type="extent">str. 51</format><identifier identifier_type="ISSN">1318-6183</identifier><identifier identifier_type="COBISSID_HOST">904055</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-UODNCDH7</identifier><language>slv</language><publisher>Inštitut za hmeljarstvo in pivovarstvo</publisher><source>Hmeljar (Žalec)</source><rights>InC</rights><subject language_type_id="slv">hmelj</subject><subject language_type_id="slv">sorte</subject><title>V sortnih poskusih se vračamo na klasične grenčične in aromatične sorte hmelja</title></Record>