Chemical Threats in Thermally Processed Traditional Food and Possibilities of Their Reduction
13 mai 2019
À propos de cet article
Publié en ligne: 13 mai 2019
Pages: 39 - 47
Reçu: 01 nov. 2018
Accepté: 01 févr. 2019
DOI: https://doi.org/10.1515/agriceng-2019-0004
Mots clés
© 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