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About this Agricultural and Biological Sciences article
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations by Zieliński, Henryk; Ciesarova, Zuzana; Troszyńska, Agnieszka; Ceglińska, Alicja; Zielińska, Danuta; Amarowicz, Ryszard; Przygodzka, Małgorzata; Kukurova, Kristina is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Zieliński, Henryk; Ciesarova, Zuzana; Troszyńska, Agnieszka; Ceglińska, Alicja; Zielińska, Danuta; Amarowicz, Ryszard; Przygodzka, Małgorzata; Kukurova, Kristina
- Publisher
- Polish Academy of Sciences; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; Polish Academy Sciences. Institute of Animal Reproduction and Food Research (ISSN 1230-0322)
- Published
- 2012
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)