Object
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Resource Identifier:
Object collections:
- Lower Silesian Digital Library > Participants of the Consortium > 05. Wrocław University of Environmental and Life Sciences > PhD Theses
Last modified:
Dec 19, 2018
In our library since:
Sep 9, 2014
Number of object content hits:
404
Number of object content views in PDF format
404
All available object's versions:
https://www.dbc.wroc.pl/publication/27786
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Show description in OAI-PMH format:
| Edition name | Date |
|---|---|
| Górnicka Ewa / Stabilność termooksydatywna tłuszczów smażalniczych a jakość produktów przekąskowych, 2014 | Dec 19, 2018 |
