Nutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coast

2018
journal article
article
33
dc.affiliationWydział Chemii : Zakład Chemii Analitycznejpl
dc.contributor.authorTabakaeva, Oksana Vatslavovnapl
dc.contributor.authorTabakaev, Anton Vadimovichpl
dc.contributor.authorPiekoszewski, Wojciech - 160149 pl
dc.date.accession2019-02-02pl
dc.date.accessioned2019-02-06T12:46:58Z
dc.date.available2019-02-06T12:46:58Z
dc.date.issued2018pl
dc.date.openaccess0
dc.description.accesstimew momencie opublikowania
dc.description.number12pl
dc.description.physical4877-4886pl
dc.description.publication1,1pl
dc.description.versionostateczna wersja wydawcy
dc.description.volume55pl
dc.identifier.doi10.1007/s13197-018-3422-5pl
dc.identifier.eissn0975-8402pl
dc.identifier.issn0022-1155pl
dc.identifier.projectROD UJ / OPpl
dc.identifier.urihttps://ruj.uj.edu.pl/xmlui/handle/item/67741
dc.identifier.weblinkhttps://link.springer.com/content/pdf/10.1007%2Fs13197-018-3422-5.pdfpl
dc.languageengpl
dc.language.containerengpl
dc.rightsUdzielam licencji. Uznanie autorstwa 4.0 Międzynarodowa*
dc.rights.licenceCC-BY
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/legalcode.pl*
dc.share.typeinne
dc.subtypeArticlepl
dc.titleNutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coastpl
dc.title.journalJournal of Food Science and Technologypl
dc.typeJournalArticlepl
dspace.entity.typePublication
dc.affiliationpl
Wydział Chemii : Zakład Chemii Analitycznej
dc.contributor.authorpl
Tabakaeva, Oksana Vatslavovna
dc.contributor.authorpl
Tabakaev, Anton Vadimovich
dc.contributor.authorpl
Piekoszewski, Wojciech - 160149
dc.date.accessionpl
2019-02-02
dc.date.accessioned
2019-02-06T12:46:58Z
dc.date.available
2019-02-06T12:46:58Z
dc.date.issuedpl
2018
dc.date.openaccess
0
dc.description.accesstime
w momencie opublikowania
dc.description.numberpl
12
dc.description.physicalpl
4877-4886
dc.description.publicationpl
1,1
dc.description.version
ostateczna wersja wydawcy
dc.description.volumepl
55
dc.identifier.doipl
10.1007/s13197-018-3422-5
dc.identifier.eissnpl
0975-8402
dc.identifier.issnpl
0022-1155
dc.identifier.projectpl
ROD UJ / OP
dc.identifier.uri
https://ruj.uj.edu.pl/xmlui/handle/item/67741
dc.identifier.weblinkpl
https://link.springer.com/content/pdf/10.1007%2Fs13197-018-3422-5.pdf
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights*
Udzielam licencji. Uznanie autorstwa 4.0 Międzynarodowa
dc.rights.licence
CC-BY
dc.rights.uri*
http://creativecommons.org/licenses/by/4.0/legalcode.pl
dc.share.type
inne
dc.subtypepl
Article
dc.titlepl
Nutritional composition and total collagen content of two commercially important edible bivalve molluscs from the Sea of Japan coast
dc.title.journalpl
Journal of Food Science and Technology
dc.typepl
JournalArticle
dspace.entity.type
Publication
Affiliations

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