<Record><identifier xmlns="http://purl.org/dc/elements/1.1/">URN:NBN:SI:DOC-9HE59PO4</identifier><date>2013</date><creator>Kač, Milica</creator><relation>documents/doc/9/URN_NBN_SI_doc-9HE59PO4_001.pdf</relation><relation>documents/doc/9/URN_NBN_SI_doc-9HE59PO4_001.txt</relation><format format_type="issue">1</format><format format_type="volume">20</format><format format_type="type">article</format><identifier identifier_type="ISSN">0350-0756</identifier><identifier identifier_type="COBISSID">4349816</identifier><identifier identifier_type="URN">URN:NBN:SI:doc-9HE59PO4</identifier><language>eng</language><publisher>Inštitut za hmeljarstvo in pivovarstvo</publisher><source>Hmeljarski bilten</source><rights>InC</rights><subject language_type_id="slv">aktivnost vode</subject><subject language_type_id="slv">analizne metode</subject><subject language_type_id="eng">honeys</subject><subject language_type_id="eng">med</subject><subject language_type_id="eng">Slovenian honeys</subject><subject language_type_id="eng">slovenski med</subject><subject language_type_id="slv">vsebnost vode</subject><subject language_type_id="eng">water activity</subject><subject language_type_id="eng">water content</subject><title>case study on water content vs. water activity in honey</title><title>Official vs. advanced physico-chemical analytical methods in food science</title><title>primer vsebnosti vode in aktivnosti vode v medu</title><title>Uradne ali moderne fizikalno kemijske analizne metode v živilstvu</title></Record>