Lower Silesian Digital Library contains 109 164 digital objects
Object
Title: Wpływ metod obróbki termicznej i technik marynowania na jakość mięsa
Title in english:
The Impact of Thermal Processing Methods and Marination Techniques on Meat Quality
Creator:
Description:
Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2024, Nr 40, s. 98-111
Abstrakt:
Publisher:
Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu
Place of publication:
Date:
Resource Type:
Resource Identifier:
doi:10.15611/nit.2024.40.09 ; oai:dbc.wroc.pl:136997
Language:
Relation:
Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies
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 18, 2025
In our library since:
Jun 18, 2025
Number of object content hits:
138
All available object's versions:
https://dlibra.kdm.wcss.pl/publication/175759
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Show description in OAI-PMH format:
| Edition name | Date |
|---|---|
| Wpływ metod obróbki termicznej i technik marynowania na jakość mięsa | Jun 18, 2025 |
