Kuchenka mikrofalowa (Polish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kuchenka mikrofalowa" in Polish language version.

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books.google.com

doi.org

dx.doi.org

  • Michal Soltysiak, Malgorzata Celuch, Ulrich Erle, Measured and simulated frequency spectra of the household microwave oven 2011 IEEE MTT-S International Microwave Symposium, czerwiec 2011, s. 1–4, DOI10.1109/MWSYM.2011.5972844, ISBN 978-1-61284-754-2 [dostęp 2023-03-03] (ang.).
  • M. Friedman, Origin, microbiology, nutrition, and pharmacology of D-amino acids., „Chem Biodivers”, 7 (6), 2010, s. 1491–1530, DOI10.1002/cbdv.200900225, PMID20564567.

doi.org

  • F. Vallejo, F.A. Tomás-Barberán, C García-Viguera. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. „Journal of the Science of Food and Agriculture”. 83 (14), s. 1511–1516(6), listopad 2003. John Wiley & Sons, Ltd.. DOI: 10.1002/jsfa.1585. 

howeverythingworks.org

  • Louis Bloomfield, Question 1456 [online], How Everything Works [dostęp 2023-03-03] [zarchiwizowane z adresu 2013-10-17] (ang.).

nih.gov

ncbi.nlm.nih.gov

  • M. Friedman, Chemistry, nutrition, and microbiology of D-amino acids., „Journal of Agricultural and Food Chemistry”, 47 (9), 1999, s. 3457–3479, PMID10552672.
  • M. Friedman, Origin, microbiology, nutrition, and pharmacology of D-amino acids., „Chem Biodivers”, 7 (6), 2010, s. 1491–1530, DOI10.1002/cbdv.200900225, PMID20564567.
  • F. Watanabe, K. Abe, T. Fujita, M. Goto i inni. Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods.. „J Agric Food Chem”. 46 (1), s. 206–210, styczeń 1998. PMID: 10554220. 

uj.edu.pl

if.uj.edu.pl

web.archive.org

worldcat.org

wtamu.edu

wum.edu.pl

diagnostykawnoz.wum.edu.pl