Please use the following format to cite the selected article:

Waszkowiak K. , Buszka K. , Janitz W. , Gorecka D. 1999. COMPARATIVE EVALUATION OF NUTRITIVE AND SENSORY VALUE OF SELECTED RAW MATERIALS AND DISHES AFTER THERMAL PROCESSING IN A CONVECTION OVEN AND WITH CONVENTIONAL METHODS, EJPAU 2(2), #08.