Grażyna Krasnowska

1 ta ish

Wrocław University of Environmental and Life Sciences

1. Effect of walnut green husk addition on some quality properties of cooked sausages

   Anna Marietta Salejda, Urszula Janiewicz, Małgorzata Korzeniowska +2

   Maqola20152 iqtibos

   ABIABI:AkademIndex/2026.other.712987