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dc.contributor.authorDziuba, Szymon T.
dc.contributor.authorStasiak-Betlejewska, Renata
dc.contributor.authorGołębiecka, Natalia
dc.date.accessioned2016-06-27T07:28:32Z
dc.date.available2016-06-27T07:28:32Z
dc.date.issued2012
dc.identifier.citationAttempt to use dry Biopan-s sourdough to modify the technological process of whole-grain, rye bread production/ Szymon T. Dziuba, Renata Stasiak-Betlejewska, Natalia Gołębiecka, w: Improvement of production/ service processes. Cejle: Faculty of Logistics, University of Maribor, 2012, s. 96-111pl_PL
dc.identifier.isbn978-961-6562-64-5
dc.identifier.urihttps://depot.ceon.pl/handle/123456789/9859
dc.language.isoenpl_PL
dc.publisherFaculty of Logistics, University of Mariborpl_PL
dc.rightsCreative Commons Uznanie autorstwa 3.0 Polska
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/pl/legalcode
dc.subjectimprovement of baked oodspl_PL
dc.subjectbreadpl_PL
dc.subjectorganoleptic evaluationpl_PL
dc.titleAttempt to use dry Biopan-s sourdough to modify the technological process of whole-grain, rye bread productionpl_PL
dc.typeinfo:eu-repo/semantics/articlepl_PL
dc.contributor.organizationUniwersytet Ekonomiczny we Wrocławiupl_PL
dc.description.epersonSzymon T. Dziuba
dc.rights.DELETETHISFIELDinfo:eu-repo/semantics/openAccess


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Creative Commons Uznanie autorstwa 3.0 Polska
Except where otherwise noted, this item's license is described as Creative Commons Uznanie autorstwa 3.0 Polska