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Title: Wpływ obróbki kulinarnej na zawartość substancji bioaktywnych w białej kapuście (Brassica oleracea var. capitata f. alba)
Publisher:
Place of publication:
Contributor:
Namieśnik, Jacek (1949-2019). Supervisor
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Relation:
Gdańsk University of Technology ; Faculty of Chemistry
Rights Management:
Rights Management:
Gdańsk University of Technology Library
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Localization of the Source:
Gdańsk University of Technology Library
Object collections:
- Pomeranian Digital Library > Educational materials > PhD Thesis
- Pomeranian Digital Library > Resources of project partners > Gdansk University of Technology
Last modified:
Nov 7, 2023
In our library since:
Oct 6, 2010
Number of object content hits:
11 514
All available object's versions:
https://pbc.gda.pl/publication/8180
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