File:Właściwości funkcjonalne i sensoryczne wybranych gatunków owadów poddanych obróbce termicznej 001.jpg

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Polski: "Właściwości funkcjonalne i sensoryczne wybranych gatunków owadów poddanych obróbce termicznej" - projekt Uniwersytetu Przyrodniczego we Wrocławiu. Owad w potrawie.
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Source materiały prasowe Uniwersytetu przyrodniczego we Wrocławiu
Author Tomasz Lewandowski
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current10:38, 2 August 2021Thumbnail for version as of 10:38, 2 August 20211,200 × 798 (113 KB)Marek Mazurkiewicz (talk | contribs)Uploaded a work by Małgorzata Moczulska from otrzymałem na mejla with UploadWizard

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