Object
Title: Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content
Title in english:
Creator:
Description:
Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2018, Nr 3 (30), s. 9-19
Abstrakt:
Publisher:
Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu
Place of publication:
Date:
Resource Type:
Resource Identifier:
doi:10.15611/nit.2018.3.01 ; oai:dbc.wroc.pl:73780
Language:
Relation:
Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2018, Nr 3 (30)
Rights:
Pewne prawa zastrzeżone na rzecz Autorów i Wydawcy
Access Rights:
Dla wszystkich zgodnie z licencją
License:
CC BY-NC-ND 3.0 PL
Location:
Group publication title:
Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies
Object collections:
- Lower Silesian Digital Library > Participants of the Consortium > 04. Wroclaw University of Economics > Periodicals published by the University Publishing House
- Lower Silesian Digital Library > Participants of the Consortium > 04. Wroclaw University of Economics > Periodicals published by the University Publishing House > Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies
- Lower Silesian Digital Library > Resources > 2. Czasopisma > Czasopisma współczesne
Last modified:
Jun 11, 2022
In our library since:
Jan 15, 2020
Number of object content hits:
244
All available object's versions:
https://dbc.wroc.pl./publication/142402
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Show description in OAI-PMH format:
| Edition name | Date |
|---|---|
| Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content | Jun 11, 2022 |
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