Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction
13 may 2019
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Publicado en línea: 13 may 2019
Páginas: 39 - 47
Recibido: 01 nov 2018
Aceptado: 01 feb 2019
DOI: https://doi.org/10.1515/agriceng-2019-0004
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© 2019 Józef Grochowicz, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Grochowicz, Józef
Warsaw School of Tourism and Hospitality