File:Właściwości funkcjonalne i sensoryczne wybranych gatunków owadów poddanych obróbce termicznej 002.jpg

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Polski: "Właściwości funkcjonalne i sensoryczne wybranych gatunków owadów poddanych obróbce termicznej" - projekt Uniwersytetu Przyrodniczego we Wrocławiu. Smażenie owadów.
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Source materiały prasowe Uniwersytetu przyrodniczego we Wrocławiu
Author Tomasz Lewandowski
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