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Trząskowska M, Łepecka A, Neffe-Skocińska K, Marciniak-Lukasiak K, Zielińska D, Szydłowska A, Bilska B, Tomaszewska M, Kołożyn-Krajewska D. Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction. Sustainability. 2020; 12(8):3187. https://doi.org/10.3390/su12083187

Trząskowska, Monika, Anna Łepecka, Katarzyna Neffe-Skocińska, Katarzyna Marciniak-Lukasiak, Dorota Zielińska, Aleksandra Szydłowska, Beata Bilska, Marzena Tomaszewska, and Danuta Kołożyn-Krajewska. 2020. "Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction" Sustainability 12, no. 8: 3187. https://doi.org/10.3390/su12083187

Trząskowska, M., Łepecka, A., Neffe-Skocińska, K., Marciniak-Lukasiak, K., Zielińska, D., Szydłowska, A., Bilska, B., Tomaszewska, M., & Kołożyn-Krajewska, D. (2020). Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction. Sustainability, 12(8), 3187. https://doi.org/10.3390/su12083187