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Antioxidant activity of the products from pumpkin and spinach gnocchi in technology

  1. TitleAntioxidant activity of the products from pumpkin and spinach gnocchi in technology = Antyoksydantna aktyvnisť produktiv z garbuzom ta špynatom u technoloii makaronnych vyrobiv / Hana Oleárová...[et al.]
    Author-s Oleárová, Hana, ; SPUFAP16 (Author)
    Monka, Anton, ; SPUFAP16 (Author)
    Chlebo, Peter, ; SPUFAP16 (Author)
    Ganič, O. M. (Author)
    Descriptiontab.
    NotesBibliografické odkazy . Resumé ukrajinsky
    In Aktualni pytannja zberežennja zdorovja ljudini [340 s.] / Aktualni pytannja zberežennja zdorovja lyudini. -- Užhorod : Užgorodskij nacionaľnij universitet, 2014. -- ISBN 978-611-010624-5 (brož.). -- S. 133-135
    Category of Publication ActivityAFC
    Subject-s plodová zelenina potravinárske výrobky tekvice antioxidanty špenát cestoviny zdravie ľudí
    CountryUkraine
    LanguageEnglish
    DatabaseGenetické zdroje a biopotraviny
Number of the records: 1  

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