Object's details: Jakość pieczywa żytniego z udziałem całoziarnowej mąki jęczmiennej w aspekcie technologicznym i żywieniowym
Provider:Dolnośląska Biblioteka Cyfrowa
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- Source: http://aleph18.bibl.up.wroc.pl/F?func=direct&local_base=ARW02&doc_number=000002062
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