<?xml version="1.0"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/"><rdf:Description rdf:about="https://dirros.openscience.si/IzpisGradiva.php?id=24045"><dc:title>Changes in the sodium content in branded foods in the Slovenian food supply (2011–2020)</dc:title><dc:creator>Krušič,	Sanja	(Avtor)
	</dc:creator><dc:creator>Hristov,	Hristo	(Avtor)
	</dc:creator><dc:creator>Hribar,	Maša	(Avtor)
	</dc:creator><dc:creator>Lavriša,	Živa	(Avtor)
	</dc:creator><dc:creator>Žmitek,	Katja	(Avtor)
	</dc:creator><dc:creator>Pravst,	Igor	(Avtor)
	</dc:creator><dc:subject>food reformulation</dc:subject><dc:subject>sodium</dc:subject><dc:subject>salt</dc:subject><dc:subject>food policy</dc:subject><dc:subject>Europe</dc:subject><dc:subject>Slovenia</dc:subject><dc:date>2023</dc:date><dc:date>2025-11-10 10:47:12</dc:date><dc:type>Neznano</dc:type><dc:identifier>24045</dc:identifier><dc:language>sl</dc:language><dc:rights>© 2023 by the authors. Licensee MDPI, Basel, Switzerland.</dc:rights></rdf:Description></rdf:RDF>