[1]
Ostasz, L. 2015. Analysis of Oxidative Changes and the Content of Fatty Acids in Kujawski Oil after Microwave Heating. Krakow Review of Economics and Management/Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie. 912 (Dec. 2015), 73–88. DOI:https://doi.org/10.15678/krem.770.