Our Digital Library contains 113 281 digital objects
Object
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
Format:
Resource Identifier:
Source:
Language:
Relation:
Gdańsk University of Technology ; Faculty of Chemistry
Rights Management:
Rights Management:
Gdańsk University of Technology Library
Access rights:
Localization of the Source:
Gdańsk University of Technology
Object collections:
- Pomeranian Digital Library > Educational materials > PhD Thesis
- Pomeranian Digital Library > Resources of project partners > Gdansk University of Technology
Last modified:
Jan 26, 2023
In our library since:
Oct 6, 2010
Number of object content hits:
11 379
All available object's versions:
https://pbc.gda.pl/publication/8180
Show description in RDF format:
Show description in OAI-PMH format:
Objects Similar
Naganowska-Nowak, Anna Namieśnik, Jacek (1949-2019). Supervisor
Śmiechowska, Anna Namieśnik, Jacek (1949-2019). Supervisor
Piasek, Anita Namieśnik, Jacek (1949-2019). Supervisor
Krajewska, Agnieszka Radecka, Hanna. Supervisor
Gottfried, Karolina Kołodziejska, Ilona. Supervisor Haponiuk, Józef T. Reviewer Palka, Krystyna (1949- ). Reviewer
Wilkowska, Angelika Biziuk, Marek. Supervisor
Plutowska, Beata Wardencki, Waldemar. Supervisor
Piekarska, Anna Namieśnik, Jacek (1949-2019). Supervisor Bartoszek-Pączkowska, Agnieszka. Supervisor Baer-Dubowska, Wanda. Reviewer Kołodziejska, Ilona. Reviewer
