QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING - Publication - Bridge of Knowledge

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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING

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Authors (4)

  • Photo of Prof. dr hab. Barbara Sawicka

    Barbara Sawicka Prof. dr hab.

  • Photo of Barbara Krochmal-Marczak

    Barbara Krochmal-Marczak

  • Photo of Dominika Skiba

    Dominika Skiba

  • Photo of Piotr Pszczółkowski

    Piotr Pszczółkowski

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Details

Category:
Magazine publication
Type:
Magazine publication
Published in:
RURAL DEVELOPMENT 2019 no. 2019, edition 1, pages 62 - 68,
ISSN: 1822-3230
ISSN:
1822-3230
Publication year:
2020
DOI:
Digital Object Identifier (open in new tab) 10.15544/rd.2019.001
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