KĘDZIOR, Władysław. Food Additives in Meat Processing and the Rationale for Their Use. Krakow Review of Economics and Management/Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie, Krakow, n. 3(927), p. 9–20, 2015. DOI: 10.15678/ZNUEK.2014.0927.0301. Disponível em: https://krem.uek.krakow.pl/index.php/krem/article/view/546.. Acesso em: 22 nov. 2024.