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Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review
Marzanna Hęś
Pol. J. Food Nutr. Sci. 2017;67(1):5–17
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https://doi.org/10.1515/pjfns-2016-0024
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BIOACCUMULATION OF METAL IONS BY YEAST CELLS OF SACCHAROMYCES CEREVISIAE
Tadeusz Tuszyński
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Anna Pasternakiewicz
Pol. J. Food Nutr. Sci. 2000;50(4):31–39
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RELATIONSHIPS BETWEEN CALCIUM AND LEAD ON POMACE DIETARY FIBRE.
Bożena Borycka
Pol. J. Food Nutr. Sci. 2000;50(1):23–28
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XLV Scientific Session of the Committee on Food and Nutrition Sciences of the Polish Academy of Sciences "Food in the Green Deal strategy"
Gdańsk, 01.07.2021 - 02.07.2021
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