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Zawartość kwasu L-askorbinowego w marchwi i brukselce w zależności od obróbki wstępnej i czasu składowania w komorze chłodniczej
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- Collection: article
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- Journal: Annales Universitatis Mariae Curie-Skłodowska. Sectio E, Agricultura
- Volume/Number: XLIV 25
- Year: 1989

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