Title:

Wpływ obróbki kulinarnej na zawartość substancji bioaktywnych w białej kapuście (Brassica oleracea var. capitata f. alba)

Creator:

Kusznierewicz, Barbara

Subject and Keywords:

analytical chemistry ; antioxidants ; cabbage ; food ; thesis

Publisher:

published by the author

Place of publication:

Gdańsk

Date:

2007

Contributor:

Namieśnik, Jacek (1949-2019). Supervisor

Resource Type:

thesis

Format:

application/pdf

Source:

BG PDE 191410-00-00/01

Language:

pol

Relation:

Gdańsk University of Technology ; Faculty of Chemistry

Rights Management:

author

Rights Management:

Gdańsk University of Technology Library

Access rights:

non-commercial use only

Localization of the Source:

Gdańsk University of Technology Library