Skład Kwasów Tłuszczowych I Twardość Czekolad Gorzkich O Różnej Zawartości Miazgi Kakaowej = Fatty Acid Composition And Hardness Of Dark Chocolates With Different Content Of Cacao Mass
- DOI
- 10.5281/zenodo.30109
- Published
- 9
- Container
- Journal of Education, Health and Sport
- Publisher
- Zenodo
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.5281/zenodo.30109,
title = {Skład Kwasów Tłuszczowych I Twardość Czekolad Gorzkich O Różnej Zawartości Miazgi Kakaowej = Fatty Acid Composition And Hardness Of Dark Chocolates With Different Content Of Cacao Mass},
author = {Taradejna, Renata and Roszkowska, Beata and Parzych, Magdalena},
year = {2015},
journal = {Journal of Education, Health and Sport},
doi = {10.5281/zenodo.30109},
url = {https://doi.org/10.5281/zenodo.30109}
}RIS
TY - JOUR TI - Skład Kwasów Tłuszczowych I Twardość Czekolad Gorzkich O Różnej Zawartości Miazgi Kakaowej = Fatty Acid Composition And Hardness Of Dark Chocolates With Different Content Of Cacao Mass AU - Taradejna, Renata AU - Roszkowska, Beata AU - Parzych, Magdalena PY - 2015 JO - Journal of Education, Health and Sport DO - 10.5281/zenodo.30109 UR - https://doi.org/10.5281/zenodo.30109 ER -
APA
Renata, T., Beata, R., & Magdalena, P. (2015). Skład Kwasów Tłuszczowych I Twardość Czekolad Gorzkich O Różnej Zawartości Miazgi Kakaowej = Fatty Acid Composition And Hardness Of Dark Chocolates With Different Content Of Cacao Mass. Journal of Education, Health and Sport. https://doi.org/10.5281/zenodo.30109